Ginger Scallion Chicken with Crispy Rice

Step 1

Pour water into a shallow pan until 1 inch deep. Bring to a boil, then reduce to a steady simmer.

Step 2

Pat chicken breast dry and place it in a heatproof dish that fits inside the pan. Carefully lower the dish into the steaming water.

Step 3

Cover and steam until chicken is cooked through (165°F at the thickest part), about 12 minutes. Remove and rest 2 minutes.

Step 4

While chicken steams, heat oil in a separate skillet over medium until shimmering. Add minced ginger and white parts of scallion.

Step 5

Cook ginger mixture 90 seconds until fragrant, then remove from heat. Stir in soy sauce, sliced chili, and green scallion parts.

Step 6

In the same skillet (off heat), add rice and break up clumps with a spoon until coated with residual oil.

Step 7

Turn heat to medium-high and press rice into the pan, stirring occasionally, until edges are golden and crispy, 4–5 minutes.

Step 8

Slice cooked chicken into 0.5-inch pieces. Spoon crispy rice onto plates, top with chicken, drizzle ginger oil generously.

Step 9

Scatter torn basil, remaining sliced chili, and any remaining scallion greens on top. Serve immediately.