Description
This comforting one-pot dish brings together savory chicken thighs, fragrant ginger, and perfectly seasoned rice. Everything cooks in a single vessel – whether that’s a rice cooker, a pot on the stove, or a donabe – so the rice absorbs all the flavor as it steams beneath the chicken.
Ingredients
Units
Scale
For the Chicken:
For the Rice:
- 2 cups rice (I recommend Japanese short-grain or medium grain rice for the most authentic Japanese experience!)
- Water
- 1 tsp salt
- 1-inch knob ginger, thinly sliced
Instructions
- Toss the chicken thighs with the soy sauce, gochugaru, black pepper, and brown sugar until evenly coated.
- Optionally, sear your chicken first: Heat your pot over medium heat. Sear the chicken thighs until lightly browned on both sides. This step adds depth, but you can skip it if you prefer a more hands-off approach. Remove the chicken and set aside.
- Add the rice to the pot, then pour in the water (if using short-grain or medium-grain rice, use about 1 2/3 cup water) and sprinkle in the salt. Scatter the sliced ginger evenly over the rice.
- Nestle the chicken thighs directly on top of the rice and ginger. Do not stir.
- Cover and cook for 12 – 14 minutes, or until the rice is tender and the chicken is fully cooked. If using a rice cooker, let it run on the regular white rice setting.
- Let the dish rest for a few minutes off the heat, then gently fluff the rice and serve with the chicken on top.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
Nutrition
- Serving Size: 4-5