#everyfuckingnight · Asian Flavours · chicken · Dinner

The ginger sesame chicken & rice v2.0

I started making this about 15 years ago. Recently I went rogue and revamped it, ensuring it remains the top family favourite for another decade or so.

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Ginger sesame chicken & rice v2.0

An absolute family favourite, on the table in 30 minutes. A very loose take on hainan chicken and rice.
5 from 1 vote


The chicken

  • 1.5 kg chicken thigh fillets each cut into chunks
  • soy sauce
  • black vinegar
  • crushed garlic
  • grated ginger

The rice part

  • 2 onions diced
  • 2-4 garlic cloves crushed or finely sliced
  • 1 tbsp ginger grated
  • rice bran oil
  • sesame oil
  • 1 kg jasmine rice
  • 2 litres chicken stock

The ginger shallot sauce ("green sauce")

  • rice bran oil
  • 1 tsp salt (heaped)
  • 2 bunches spring onions finely sliced


For the chicken

  • Put the diced chicken in a bowl, splosh in some soy and black vinegar, the garlic and ginger.
  • The garlic and ginger are totally optional and only if you can be bothered, this is just about building flavour in the dish

For the rice

  • Saute the onion until it starts to turn translucent
  • Add the garlic and ginger and cook for a little while – a bit of colour on the onions is not a bad thing. Again, flavour.
  • Dump in all the chicken – no need to faff around with browning it in batches, this dish is about a tasty dinner, not a Michelin star. Cook it for a while. I don't know, five minutes or so?
  • Add the rice and stir to ensure everything is coated.
  • Add almost all the stock – I leave a bit behind for good luck. You want it totally covered, to about your first knuckle on your middle finger. Give everything a good stir.
  • Bring it to the boil, then drop to a simmer, lid on, cook for 20 minutes
  • Have a look at it at 20 minutes, if still very wet (it shouldn't be) then give it another 5, otherwise, pop the lid back on, take it off the heat and let it sit for 5-10 minutes.

For the green sauce

  • Pour rice bran oil into a largish saucepan (you'll see how much spring onions there are and know what I mean), add the salt and bring up to the heat.
  • Add a fucktonne of finely grated ginger and simmer for a few minutes.
    Now here's my tip. I get a large piece of ginger, at least as long as my hand. Chop it into chunks then, in a little mini blender (you know the ones that come with stick blenders, something like that) with some salt and a dash of oil, blitz until pulverised. You've just saved yourself a good 10 minutes grating stupid fucking ginger. And the blender bits go in the dishwasher. You're welcome.
  • Then add all the spring onions and cook until all wilted down.


  • Seriously, scoop big spoonfuls into a bowl, dollop on the green sauce, sprinkle over some coriander and fresh chilli if you want to be really fancy and eat it until your head falls off.

3 thoughts on “The ginger sesame chicken & rice v2.0

  1. Thanks for the update Kim..A publisher needs to give you a deal…but only if you can keep your recipes exactly as described.lt would sell like hotcakes. ??

  2. 5 stars
    My family very much enjoyed the famous green sauce chicken. Number 3 wasn’t happy with the definition of green onions as sauce but still ate it (once I redefined it as ‘topping’. I couldn’t locate my fucktonne measure but still managed to add a liberal amount of ginger.

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