25-Min Ginger Scallion Chicken & Rice
Poached chicken topped with a fragrant ginger-scallion oil, served over steamed rice with cool cucumber slices. This is the TikTok version of Hainanese chicken—no brining, no fuss, all the flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 3 tbsp, minced fresh ginger
- 4 pieces, sliced thin scallions, white and light green parts
- 5 tbsp neutral cooking oil
- 2 cups (warmed) cooked jasmine rice
- 1 whole English cucumber
- 2 tbsp soy sauce
Instructions
- 1
Bring a pot of salted water to boil. Add chicken thighs and simmer gently until cooked through, ~12 minutes. Meat should shred easily when pierced.
- 2
While chicken cooks, heat oil in a small skillet over medium. Add ginger and cook 90 seconds until fragrant, then remove from heat and stir in scallions.
- 3
Slice cucumber into thin rounds. Warm rice in a bowl or skillet if needed.
- 4
Remove chicken from water and pat dry. Slice into bite-size pieces and toss with soy sauce.
- 5
Divide rice between two bowls. Top each with chicken, then drizzle generously with ginger-scallion oil.
- 6
Arrange cucumber slices on the side. Serve immediately while chicken is still warm.
Tools you’ll need
- medium pot
- small skillet
- knife
- cutting board
- two serving bowls
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