Last time, we made gochujang chicken pot rice, and that was amazing. But I have to admit, I couldn’t care about our lovely kids who can’t handle spicy food. Yeah, that was my fault—sorry, buddies! So today, let me make it up to you with this soy garlic chicken pot rice. Trust me, this simple one-pot dish will make your whole family so happy.
Soy Garlic Chicken Pot Rice (4 servings)
Ingredients:
- 2 cups (standard measuring cup) uncooked short-grain white rice
- 2 cups (480ml) water
- 1/2 tbsp chicken bouillon powder
- 1 lb (450g) boneless, skin-on chicken thighs
- 6 cloves garlic
- 1/2 yellow onion
- 5 green onions, divided
- Handful of shishito peppers (optional)
- 2 tbsp neutral-tasting oil
- A pat of unsalted butter
Marinade:
- 2.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp honey
- 1 tbsp mirin
- 1 tbsp garlic powder
- 1/2 tbsp neutral oil (such as canola, avocado, vegetable oil, etc.)
- 1/2 tbsp toasted sesame oil
- Black pepper, to taste
Instructions:
PREPARE INGREDIENTS
1. Prepare the rice: Wash the rice to remove any dust or debris. Drain and repeat two or three times. Soak the rice in cold water for at least 30 minutes. (If you’re using long-grain rice, add 2 to 3 extra tablespoons of water.)
2. Season the water: In a container, combine 2 cups of water with the chicken bouillon powder and mix well. (If you don’t have chicken bouillon powder, you can use chicken stock instead of plain water and season it with salt.)
3. Marinate the chicken: Place the chicken in a mixing bowl, add all the marinade ingredients, and gently massage. Set aside.
4. Prepare the vegetables: Finely chop the garlic cloves, dice the onion, and thinly slice the green onions, separating the whites and green parts. Cut the shishito peppers (if using) into bite-sized pieces.
MAKE SOY GARLIC CHICKEN POT RICE
1. In a large pot, heat the oil over medium-high heat. Once it gets nice and hot, place the marinated chicken skin-side down and sear for 2 minutes or until the bottom turns light, golden brown. Flip and cook the other side for 3 minutes. Remove from the pot and set aside.
2. In the same pot over medium heat, add the garlic, onion, and white parts of the green onions. Saute for 2 minutes or until fragrant. (If there’s not enough fat from the chicken, you can add a bit more oil or butter.)
3. Add the drained rice to the pot and gently stir for 1 minute, making sure every single grain is coated in the aromatic oil.
4. Pour in the seasoned water and bring it to a boil. Scrape the bottom of the pot to deglaze and prevent sticking.
5. Once the water starts to boil, reduce the heat to low. Place the seared chicken on top of the rice and cover with a lid. Simmer for 15 minutes. Turn off the heat. Let it steam, covered, for another 10 minutes.
6. Remove the chicken from the pot. Add a pat of butter and the green parts of the green onions to the rice, and gently mix.
7. Optionally, place the chicken back in the pot along with shishito peppers (if using) and steam for 5 more minutes. (This will add extra fragrance to the dish.) Gently fluff the rice. Plate the rice and chicken together. Enjoy!
Storing and Reheating Leftovers
- Any leftovers can be stored in an airtight container in the fridge for up to 3 days. You can simply reheat it in the microwave when you’re ready to enjoy them again.
WATCH FULL VIDEO
MORE ONE-POT RECIPES:
- Korean Beef Pot Rice
- Gochujang Chicken Pot Rice
- Japchae (Korean Glass Noodle Stir-Fry)
Ingredients
2 cups (standard measuring cup) uncooked short-grain white rice
2 cups (480ml) water
1/2 tbsp chicken bouillon powder
1 lb (450g) boneless, skin-on chicken thighs
6 cloves garlic
1/2 yellow onion
5 green onions, divided
Handful of shishito peppers (optional)
2 tbsp neutral-tasting oil
A pat of unsalted butter
- Marinade:
2.5 tbsp soy sauce
1 tbsp oyster sauce
1/2 tbsp honey
1 tbsp mirin
1 tbsp garlic powder
1/2 tbsp neutral oil (such as canola, avocado, vegetable oil, etc.)
1/2 tbsp toasted sesame oil
Black pepper, to taste
Directions
- Prepare Ingredients
- Prepare the rice: Wash the rice to remove any dust or debris. Drain and repeat two or three times. Soak the rice in cold water for at least 30 minutes. (If you’re using long-grain rice, add 2 to 3 extra tablespoons of water.)
- Season the water: In a container, combine 2 cups of water with the chicken bouillon powder and mix well. (If you don’t have chicken bouillon powder, you can use chicken stock instead of plain water and season it with salt.)
- Marinate the chicken: Place the chicken in a mixing bowl, add all the marinade ingredients, and gently massage. Set aside.
- Prepare the vegetables: Finely chop the garlic cloves, dice the onion, and thinly slice the green onions, separating the whites and green parts. Cut the shishito peppers (if using) into bite-sized pieces.
- Make Soy Garlic Chicken Pot Rice
- In a large pot, heat the oil over medium-high heat. Once it gets nice and hot, place the marinated chicken skin-side down and sear for 2 minutes or until the bottom turns light, golden brown. Flip and cook the other side for 3 minutes. Remove from the pot and set aside.
- In the same pot over medium heat, add the garlic, onion, and white parts of the green onions. Saute for 2 minutes or until fragrant. (If there’s not enough fat from the chicken, you can add a bit more oil or butter.)
- Add the drained rice to the pot and gently stir for 1 minute, making sure every single grain is coated in the aromatic oil.
- Pour in the seasoned water and bring it to a boil. Scrape the bottom of the pot to deglaze and prevent sticking.
- Once the water starts to boil, reduce the heat to low. Place the seared chicken on top of the rice and cover with a lid. Simmer for 15 minutes. Turn off the heat. Let it steam, covered, for another 10 minutes.
- Remove the chicken from the pot. Add a pat of butter and the green parts of the green onions to the rice, and gently mix.
- Optionally, place the chicken back in the pot along with shishito peppers (if using) and steam for 5 more minutes. (This will add extra fragrance to the dish.) Gently fluff the rice. Plate the rice and chicken together. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
