Fragrant rice slow-cooked in savoury chicken bone broth — a one-pot meal that's easy to make and easier to love. Comfort food, simplified.
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INGREDIENTS
Chicken Rice
1 1/3 cup The Daily Broth Clear & Classic Chicken Bone Broth
4 boneless chicken thighs, skin on
jasmine rice, rinsed
ginger, finely chopped
garlic, finely chopped
cooking oil
Salt, to taste
2 spring onion stalks (left whole)
½ cucumber, sliced (for garnish)
Sauce Mix
3 tbsp The Daily Broth Clear & Classic (warmed)
dark soy sauce
light soy sauce
sugar
sesame oil
Ginger-Spring Onions Topping
spring onions, chopped
ginger, chopped
sesame oil
cooking oil
HOW TO COOK:
Season the chicken: Season 4 boneless chicken thighs, skin on on both sides with a pinch of 1 salt and set aside.
Fry ginger and garlic: Heat cooking oil in a pot over medium heat. Add ginger and garlic, and stir until fragrant.
Add the rice: Pour in rice, and stir until well mixed.
Add the broth: Pour in 1 1/3 cup of The Daily Broth Clear & Classic Chicken Bone Broth and stir to combine.
Add the chicken: Nestle the seasoned 4 boneless chicken thighs into the pot, skin side up. Add a bit more salt to taste and bring to a boil.
Simmer, covered: Add 2 spring onion stalks to the pot. Once it comes to a boil, lower the heat, cover, and cook for 15 minutes.
Prep the ginger-spring onion topping: While the rice cooks, combine spring onions and ginger in a heatproof bowl.
Make the ginger-spring onion oil: In a small pan, heat sesame oil and cooking oil together until hot and just starting to smoke. Pour over the spring onion and ginger mixture and stir evenly.
Warm broth for the sauce: In a small pot, warm 3 tablespoons of The Daily Broth Clear & Classic Chicken Bone Broth until heated through.
Finish the dipping sauce: Stir in dark soy sauce, light soy sauce, sugar, and sesame oil. Mix evenly.
Prepare the soup: Warm the remaining The Daily Broth Clear & Classic Chicken Bone Broth in a separate pot and stir in chopped spring onions.This is your light soup to serve alongside.
Plate and serve: Once the rice timer is up, fluff the chicken rice and top with sliced cucumber. Serve with the ginger-spring onion topping, soy sauce mix, and broth soup on the side.
