Spring Onion Ginger Crispy Chicken Rice Pot: A Flavorful and Aromatic Dish

The spring onion ginger crispy chicken rice pot is a delectable dish that tantalizes the taste buds with its harmonious blend of flavors and textures. This culinary masterpiece combines the savory goodness of crispy chicken, the refreshing crunch of spring onions, the aromatic warmth of ginger, and the comforting softness of rice.

Ingredients:

For the chicken marinade: - 1 pound boneless, skinless chicken thighs or breasts - 1/4 cup soy sauce - 1/4 cup Shaoxing wine or dry sherry - 1/2 teaspoon sugar - 1 tablespoon grated ginger - 1 teaspoon grated spring onion For the crispy coating: - 1 cup cornstarch - 1/4 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 egg, beaten For the rice: - 2 cups Jasmine rice - 2 cups water - 1 tablespoon vegetable oil For the sauce: - 1/4 cup soy sauce - 1/4 cup Chinese rice wine vinegar - 1 tablespoon brown sugar - 1 tablespoon grated ginger - 1 teaspoon sesame oil

Instructions:

1. Marinate the chicken: In a bowl, combine the chicken thighs with the soy sauce, Shaoxing wine, sugar, ginger, and spring onion. Mix well to coat and let marinate for at least 30 minutes. 2. Make the crispy coating: In a separate bowl, whisk together the cornstarch, flour, baking powder, and salt. Dip the marinated chicken pieces into the beaten egg, then coat them thoroughly in the cornstarch mixture. 3. Fry the chicken: Heat a large skillet or wok over medium heat. Add enough vegetable oil to come about 1 inch up the sides of the pan. Carefully place the chicken pieces into the hot oil and fry for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken and drain on paper towels. 4. Cook the rice: In a rice cooker or saucepan, combine the rice, water, and vegetable oil. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the water has been absorbed. 5. Make the sauce: In a small bowl, whisk together the soy sauce, rice wine vinegar, brown sugar, ginger, and sesame oil. 6. Assemble the rice pot: Arrange the cooked rice in a serving bowl or pot. Top with the crispy chicken, pour the sauce over, and garnish with additional spring onions and grated ginger.

Tips:

- For extra flavor, use dark soy sauce instead of regular soy sauce. - If you don't have Shaoxing wine, dry sherry or sake can be used as a substitute. - To make the chicken even crispier, double-coat it in the cornstarch mixture. - Serve the rice pot with other accompaniments such as steamed vegetables, pickled cucumbers, or a side of chili oil.