Easy One-Pan Chicken Rice Meal 一锅熟的鸡饭

This easy one-pan chicken rice meal is sure to become a family favourite. Well, at least the home cook would love this. Less washing, easy preparation and flavourful. And, best of all, it's a great idea for last minute meal.

I used to cook sushi rice in a saucepan, pre-soak the rice and it only takes 10 minutes cooking time. I modified the method, added the ingredients that I adapted from here and here goes my quick, easy and delicious chicken rice recipe. Hope you'll like it too. :)

Chicken Rice cooked in a rice cooker using this recipe.
Used Jasmine rice instead of Japanese rice, water amount adjusted.
Turned out so fragrant and with some claypot-chicken-rice-style crisp. Superb.

Photo updated 24 March 2017.

一锅熟的鸡饭，做法非常简单。预先把米浸泡好，用平时煮即食面的锅来煮，十五分钟就能吃了。方便又健康，非常适合忙碌的上班族。我不用上班，但因为孩子爱吃鸡饭，当我忙的时候，就用这个煮法。

Ideal to pack in kids lunch box.
Lunch box for my 9yo.

Photo updated: 17 Jan 2018

Ingredients: 1 serving 一人份

1 Boneless Chicken Thigh 去骨鸡腿 100克，洗净，抹干，切块
(about 100g, washed and pat dry with kitchen towel, cut into chunks)

1/4 tsp Light Soy Sauce 酱油 1/4小匙

Pinch of Salt 盐少许

Dash of White Pepper 胡椒粉少许

1/4 tsp Sesame Oil 麻油 1/4小匙

Some oil for cooking 少许油
(I use Medella Organic Coconut Cooking Oil which has neutral flavour and it's a healthier choice)

4 cloves Garlic (minced) 蒜头 4棵，剁碎

3 slices Ginger 姜 3片

1 Lemongrass (the inner white part) 香茅 1 支，去掉外皮

65g Short Grain Rice 日本米 65克（用日本米的口感比较好）
(washed and soaked for at least 30 minutes, drained.)

100ml Chicken Broth 鸡汤 100毫升

1 Pandan Leaf 班兰叶 1 片

Some Salt (add to taste) 盐少许

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤：

1. Mix light soy sauce, salt, white pepper, sesame oil and chicken meat in a bowl. Let it marinate for at least 30 minutes.
把酱油，盐，胡椒粉，麻油和鸡肉混合均匀。腌30分钟。同时，把米洗净，浸泡30分钟。

2. Heat oil in a saucepan, add in garlic, ginger and lemongrass.
在锅里烧热少许油，爆香蒜头，姜片和香茅。

3. Cook until the garlic are lightly brown.
炒至蒜头开始变色。

4. Stir in rice and chicken meat. Stir fry until the chicken are half-cooked.
浸泡米的水倒掉，把米和鸡肉块加入锅里，快速炒至水份蒸发。

5. Add chicken broth, pandan leaf and some salt to taste (if needed).
加入鸡汤，班兰叶和少许盐调味。

6. Cover the saucepan with a lid, turn the heat to high, bring to a boil. Reduce heat to low, simmer for 12 minutes. When the cooking is done, turn off heat and let it sit for 3-5 minutes. Serve with vegetables or salad to complete your meal.
盖上锅盖，大火煮滚后转小火，煮12分钟。煮好后熄火，待3-5分钟即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & FOLLOW Miki's Food Archives facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!