This comforting chicken and rice recipe coaxes a lot of flavor out of a limited ingredient list
Chicken and rice is a favorite combination around the world This version, an Asian-inspired one-pot meal, coaxes a lot of flavor out of a limited ingredient list Rinsing rice until the water runs clear helps remove extra starch on the outside of the grains and will make rice less gummy when cookedteaspoon granulated sugar Preparation Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes. Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper. Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce. Hungry for more recipes? Read more: The New York Times
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