Vietnam / Main dishes

Ginger chicken rice

Name: Ginger chicken rice
Prep time: 20 min
Cook time: 35 min
Yield: 2 portions
Cuisine: Vietnam
Ingredients: 300 g boneless chicken thigh; 160 g jasmine rice; 350 ml chicken stock; 20 g ginger, sliced; 2 garlic cloves, minced; 1 tbsp oil; 1 tbsp fish sauce; 150 g cucumber

Ginger chicken rice in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook35 min

Yield2 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Rinse rice and drain; warm oil and cook garlic and ginger for 1 minute.
Add rice and stir to coat, then add stock and fish sauce.
Place chicken on top, cover and simmer on low for 18–20 minutes until rice is tender and chicken reaches 74°C; add water and cook longer if necessary.
Rest covered for 10 minutes, slice chicken with clean utensils and serve with cucumber.

A little kitchen note

Untested editorial adaptation. A simple one-pot adaptation.

Allergen notes

Fish; check stock. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 604 kcal
Protein: 36.0 g
Carbs: 70.8 g
Fat: 18.3 g
Fibre: 1.7 g
Total sugar: 2.4 g
Sodium: 1222 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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