4 tablespoons oil, neutral, such as canola, divided
8 cloves garlic, minced
1 small yellow onion, thinly sliced
1 cup basmati rice (200 g), or any white rice
kosher salt, to taste
freshly ground black pepper, to taste
2 cups water (480 mL)
2 tablespoons fish sauce
lime juice, for serving
hard-boiled egg, for serving
scallion, thinly sliced, for serving
chicharróne, for serving
Nutrition Info
Calories 530
Fat 18g
Carbs 48g
Fiber 1g
Sugar 3g
Protein 41g
How to Make It
1. Step
Peel the ginger using a spoon, then slice thinly.
2. Step
Cube the chicken breasts.
3. Step
Heat 2 tablespoons of oil in a medium saucepan over medium-high heat. Once the oil begins to shimmer, add the garlic and fry until golden brown, 2-3 minutes. Remove from the pan, draining off any excess oil, and set aside.
4. Step
Heat the remaining 2 tablespoons of oil in a large pan with a lid over medium-high heat. Once the oil begins to shimmer, add the onion and sliced ginger and cook, stirring, until softened, about 3 minutes.
5. Step
Add the chicken and rice and stir to combine. Season with salt and pepper. Add the water and cover with the lid. Simmer until the water is absorbed, the rice is tender, and the chicken is cooked through, about 15 minutes.
6. Step
Remove the pot from the heat and stir in the fish sauce.
7. Step
Serve the chicken and rice with lime juice, hard-boiled eggs, scallions, the fried garlic, and chicharrones.
