Ginger rice with chicken and leek
I love savory rice, so when I saw V’s post on her blog: Pork and leek over ginger rice, I decided to make it for lunch. The instructions are quite easy. I ran to the supermarket to buy some ginger, leeks and chicken (couldn’t find pork, so I substitute it with chicken breast). The result was a very fragrant rice and the chicken works well with leeks. It was a delicious lunch. Thanks V.
Preparation time: 20 mins
Cooking time: 30 mins
- 2 cups of uncooked rice
- 15 gr fresh ginger, peeled and chopped
- approx. 2 cups of stock (exact amount depends on the type of rice to cook)
- 1 tablespoon light soy sauce
- 1 tablespoon mirin
- 1 teaspoon cooking sake
- 1/2 teaspoon Salt
Chicken and Leek
- 300 gr chicken breast, slice thinly (I was lazy, so I asked the supermarket guy to slice it for me)
- Salt and white pepper to taste
- 1 tablespoon corn starch
- 1 tablespoon cooking sake (optional)
- 3 stalks of leek, white part only, thinly sliced
- 1/4 cup of stock or water
- 1 teaspoon soy sauce
- 1 teaspoon mirin
- 2 tablespoon oil
- Mix chicken, salt, pepper and corn starch in a bowl
- Meanwhile, put rice, ginger, stock, soy sauce, mirin, cooking sake and salt into the rice cooker and cook.
- You can do anything else like browsing or check your email
- When the rice is almost done, heat oil in a pan. Stir fry the chicken until slightly browned before adding cooking sake (if using).
- Add the sliced leek. Stir for 1 minutes. Add the stock, soy sauce, and mirin. Cook further until the leek looks soft. Take a picture and eat immediately while warm.