Back to list

Best Easy Rice with Soy Sauce Chicken Recipe

Name: Best Easy Rice with Soy Sauce Chicken Recipe
Total time: 60 min
Yield: 400 g
Ingredients: bone-in chicken thighs 2 lbs; jasmine rice 2 cups; scallions 4 pieces; ginger 3 slices; garlic cloves 4 cloves; water 6 cups; soy sauce 0.5 cup; dark soy sauce 2 tbsp; brown sugar 2 tbsp; sesame oil 2 tsp; white pepper 0.25 tsp

Silky soy-poached chicken is served over fragrant rice with a ladle of its aromatic master stock sauce. This Cantonese family meal is high in protein, deeply flavorful, and incredibly satisfying.

Cook 60 min Difficulty NORMAL 520 kcal

#high protein #asian #rice bowl

Image coming soon

Ingredients

Main ingredients

bone-in chicken thighs 2 lbs
jasmine rice 2 cups
scallions 4 pieces
ginger 3 slices
garlic cloves 4 cloves
water 6 cups

Seasonings/Sauce

soy sauce 0.5 cup
dark soy sauce 2 tbsp
brown sugar 2 tbsp
sesame oil 2 tsp
white pepper 0.25 tsp

Nutrition summary

Carbohydrates 63 g 48%

Protein 28 g 22%

Fat 15 g 30%

Serving size 400g

Cooking steps

1

Rinse the jasmine rice until the water runs clear, then cook in a rice cooker or on the stovetop with a 1:1.25 rice-to-water ratio. Keep warm.
2

In a large pot, combine water, scallions, ginger, and garlic. Bring to a boil, then add both soy sauces, brown sugar, sesame oil, and white pepper.
3

Add chicken thighs to the simmering master stock. Reduce heat to low, skim off any scum, and poach gently for 25–30 minutes, turning once halfway.
4

Turn off the heat. Let the chicken rest in the hot stock for 15 minutes for maximum tenderness. Remove, then slice chicken crosswise into pieces.
5

To serve: mound rice in bowls, arrange sliced chicken on top, then ladle hot master stock sauce over. Garnish with extra scallion if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The most important ingredient is bone-in chicken thighs. Their rich flavor and tenderness define both the structure of the dish and infuse the master soy sauce stock with traditional Cantonese depth.

Q. How should I manage heat during poaching for the best texture?

After the stock reaches a boil, reduce the heat to a gentle simmer and poach the chicken on low to prevent toughness. Letting the chicken rest in the hot stock after poaching ensures a silky, tender finish.

Q. How can I prevent dry or rubbery chicken?

Avoid boiling the chicken at any stage. Use gentle poaching over low heat, followed by a 15-minute rest in stock, as outlined in the recipe. This gradual approach locks in moisture and prevents overcooking.

Q. What is the nutritional breakdown per serving?

Each serving provides about 520 kcal, with 28g protein (22% of calories), 63g carbohydrates (48%), and 15g fat (30%). This makes the dish high in protein, balanced, and satisfying as a complete meal.

Best Easy Rice with Soy Sauce Chicken Recipe

AI 영양사 앤디