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taiwanese

Hakka Salt Baked Chicken with Ginger Scallion Oil and Rice

This baked dish pairs boneless skinless chicken thigh with cooked short grain rice, scallions, thinly sliced and fresh ginger, finely grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Medium
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

42 g Protein
65 g Carbohydrates
22 g Fat
2 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 170g boneless skinless chicken thigh 206 kcal
  • 210g cooked short grain rice 273 kcal
  • 25g scallions, thinly sliced 9 kcal
  • 18g fresh ginger, finely grated 14 kcal
  • 14g neutral oil 124 kcal
  • 12g soy sauce 8 kcal
  • 2g fine salt 0 kcal
  • 1g five spice powder 3 kcal
  • 1g ground white pepper 2 kcal

Cooking instructions

  1. boneless skinless chicken thighfine saltfive spice powderground white pepper
    Pat the chicken dry. Rub with salt, five spice powder, and white pepper. Rest 10 minutes.
  2. boneless skinless chicken thighfresh gingerneutral oil
    Heat 1 teaspoon neutral oil in a small skillet. Add half the ginger and cook 30 seconds. Add 2 tablespoons water, cover, and gently steam-simmer the chicken 6-8 minutes, flipping once, until cooked through.
  3. cooked short grain ricefine salt
    Meanwhile, cook the rice in a small pot with 1/2 cup water and a pinch of salt. Simmer covered 12 minutes, then rest 5 minutes.
  4. scallionsfresh gingerneutral oilsoy sauce
    Make ginger scallion oil: in a bowl combine scallions, remaining ginger, and 1 tablespoon neutral oil. Microwave 20-30 seconds or warm in a tiny pan just until fragrant. Stir in soy sauce.
  5. boneless skinless chicken thighcooked short grain ricescallionsfresh gingerneutral oil
    Slice the chicken. Serve over rice with ginger scallion oil spooned on top.

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