Ginger sesame chicken and rice

A delicious dinner you can have on the table in under 30 minutes

*updated September 30, 2015*

There’s much fuss about quick dinners these days. You can start this and have it on the table in under 30 minutes, EASILY. I promise.

I’ve been making it for more than seven years about once a fortnight but never less than once a month. I guess it’s this family’s spag bol.

The only thing that has changed since I started making this is I now tend to use chicken tenderloins rather than faffing around with chicken breasts and my ginger shallot sauce is a compulsory accompaniment (also now added to recipe below).

Sesame ginger chicken and rice for #everyfuckingnight with ginger shallot sauce.
Sesame ginger chicken and rice for #everyfuckingnight with ginger shallot sauce.

Ginger sesame chicken and rice
A fabulous quick and easy, one pot dinner.
  • 2 tblsp peanut oil
  • 1 tblsp sesame oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 4 tsp freshly grated ginger
  • 500 g jasmine rice
  • 1 litre chicken stock
  • 500 g skinless chicken breast, cut into thin slices across the fillet or chicken tenderloins (easier)
For the ginger shallot sauce
  • Green ends of a whole bunch of shallots, finely sliced
  • 8 tbsp peanut oil
  • 2 tbsp grated ginger
  • 1 heaped tsp salt
To serve
  • Finely sliced green shallots
  • Freshly chopped red chilli
  • Fresh coriander
  • Soy sauce
  1. Heat the oils in a heavy based saucepan over a medium-low heat
  2. Add the onion and stir occasionally until its soft but not browned
  3. Add the garlic and ginger and stir for a minute or two
  4. Add the rice and stir to coat the grains in oil
  5. Add the stock and bring to the boil
  6. Cover, reduce the heat and simmer for 5 minutes
  7. Place the chicken in a single layer on top of the rice
  8. Cover again and simmer for a further 7-8 minutes or until rice is just tender and chicken is cooked through.
  9. Remove from heat and set aside with lid on for a further 5 minutes.
  10. Serve topped with sliced shallots, chilli and drizzle with soy sauce.
For the sauce
  1. Heat the oil, salt and ginger until bubbling
  2. Add the green stems and cook over a gentle heat until wilted
  3. Try not to eat it all


ginger sesame chicken and rice

White cut chicken with ginger shallot sauce

Incredibly simple, outrageously tasty white cut chicken recipe with the compulsory ginger and shallot sauce.

The first Hainanese style chicken recipe I ever made and I still basically follow these principles. To take it to the next level, use the poaching liquid to cook the rice in.

White cut chicken with ginger shallot sauce
  • 1 chicken
  • the white bulbs of a bunch of spring onions/shallots - sliced (keep the green ends)
  • 2 slices fresh ginger
  • 1 tblsp salt
  • ½ cup peanut oil - warmed then cooled
Ginger shallot sauce
  • All the green stems from one bunch of spring onions
  • 8 tblsp peanut oil
  • 2 tblsp grated ginger
  • 1 tsp salt
For the chicken
  1. Place the chicken in a pot just large enough to hold it snugly and cover with cold water.
  2. Add the spring onions, ginger and salt
  3. Bring to the boil and simmer for five minutes
  4. Turn chicken over and simmer for another five minutes
  5. Put a lid on, turn off the heat and let the chicken steep for 1hr
  6. Lift the chicken out and pat dry with paper towel and brush all over with the peanut oil
  7. Serve with the spring onion and ginger dip
For the ginger sauce
  1. Finely chop the green stems
  2. Gently warm the oil with the ginger and salt
  3. Add the spring onions and stir for a moment until they wilt
  4. Remove from the heat.