HenryMillison

Soy Sauce Chicken over Rice

This is kind of inspired by a singaporean “roast chicken over rice” or japanese soy sauce chicken, but has been bastardized by me to make it a simple week night meal.

Kind of a choose your own adventure here, this is driven by what i have on hand but i find you need a green or pickle to complete this.

Ingredients

  • 1 cup short grain rice (I like jasmine)
  • ~1 lb of boneless chicken thighs (i like skin on, but some may prefer skinless)
  • 3 tbsp soy
  • 2 tbsp cooking sake (or white vin/shaoxing wine)
  • 2 tbsp chicken powder or 1 tbsp better than bouillon
  • 1 tbsp maltose, honey, or agave (adjust to taste)
  • White pepper (i like a lot, but probably only 1-2 tsp)
  • Finely garlic and/or grated ginger (A doesn’t like ginger so i usually omit)
  • Sesame oil to finish
  • Garnishes: Scallions, Thinly Sliced White Onions, Cucumbers, Stir Fried cabbage/lettuce, sesame seeds

Instructions

  1. Mix marinade ingredients above and mix with chicken. Ideally you do this overnight, but a few minutes is fine. If you will be broiling at end, set aside some marinade for glaze. I usually boil the remaining marinade from chicken to reduce and sanitize.
  2. Wash your rice and add equal parts rice to water (1 cup rice to 1 cup water) to your rice cooker.
  3. Add chicken thighs on top of your rice, trying to lay them as evenly as possible. Cook rice cooker on standard setting. If you don’t have a rice cooker and will use stovetop: bring pot to boil, cover, and simmer for ~15 minutes until rice is cooked through.
  4. Once rice cooker is done, your chicken will be cooked through. Add a pinch of sesame oil and mix.
  5. Optional: remove your chicken and broil in toaster for a few minutes to crisp up the skin. Glazing the chicken with leftover soy.