Best Scenter Steamed Chicken Rice With Ginger Dressing Recipes

ONE PAN GINGER CHICKEN AND RICE

One pan ginger chicken and rice image

Easy, aromatic and perfect for dinner. This easy ginger chicken and rice recipe served with simple soy dressing is a weeknight dinner dream.

Provided by Alida Ryder

Categories Dinner

Time 35m

Number Of Ingredients 13

Ingredients

4 chicken thighs
2 tsp flaky sea salt
1 tsp cracked black pepper
2 tbsp vegetable oil
3 garlic cloves (crushed )
2 tsp crushed ginger
2 cups rice
4 cups water
½ cup soy sauce
1 tbsp rice vinegar
cucumber (sliced )
fresh cilantro / coriander
fresh mint

Steps:

Season chicken generously with salt and pepper.
Place a large, deep pan over medium heat, add a splash of oil and add the chicken thighs, skin-side down.
Allow to brown for 5-7 minutes until deep golden brown. Carefully turn over and cook for another 5 minutes. Remove from the pan and set aside.
In the same pan, add the ginger and garlic and cook for 30 seconds. Add the rice and stir to coat the rice in the oil.
Pour in the water and bring to a simmer. Place the chicken thighs on top of the rice then cover and allow to simmer gently for 10-15 minutes until the water has been absorbed and the rice and chicken are fully cooked.
Combine the soy sauce and rice vinegar and set aside.
Serve the ginger chicken and rice with sliced cucumber and fresh herbs. Drizzle the dressing over the chicken and rice.

Nutrition Facts : Calories 495 kcal, Carbohydrate 76 g, Protein 32 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 107 mg, Sodium 1738 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SCENTER STEAMED CHICKEN & RICE WITH GINGER DRESSING

Scenter Steamed Chicken & Rice With Ginger Dressing image

This recipe was adapted from a recipe by IngridNL. It has been adapted to be made in a Black & Decker Scenter Steamer Plus. This recipe is for two people.

Provided by Nyteglori

Categories One Dish Meal

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 21

Ingredients

2 frozen boneless skinless chicken breasts
1 teaspoon ginger
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1/2 teaspoon sesame oil
6 drops lime juice
2 tablespoons scallions, chopped
2 tablespoons fresh cilantro, minced
1/8 teaspoon black pepper
1 teaspoon dried cilantro
1/4 teaspoon lime zest
1/2 cup frozen peas
1/3 cup rice
2/3 cup water
2 tablespoons onions, finely chopped
1/2 sweet red pepper
2 tablespoons fresh cilantro, minced
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon soy sauce
6 drops sesame oil

Steps:

Note to make this recipe for three people use three small chicken breasts and increase the rice to 1/2 c and 1 c of water.
Fill your base to the high water mark.
Place pepper, cilantro and zest in flavor center.
Put rice and water in a cup - Like a large coffee cup or other similair size cup. Put this cup inside the steamer basket. Put the frozen peas and onions in the bowl divder basket. Place the the bowl divider beside the rice cup. Steam for 8 minutes.
While the peas are cooking, prepare the dressing by combining all the dressing ingredients. Set aside.
Add the red pepper to the peas and onions. Steam 5 more minutes.
Remove bowl divider and veggies from steamer. Set aside. Put chicken in steamer. Steam 40-45 minutes or until done. If chicken is thawed then cook rice an additional 20 minutes before adding chicken and cook for 20-25 minutes.
Mix rice with pea mixture and remaining rice ingredients.
Serve chicken over rice with dressing on top. Serve with traditional Chinese side dishes such as egg drop soup and fortune cookies.

Nutrition Facts : Calories 819.8, Fat 36.6, SaturatedFat 5.4, Cholesterol 75.5, Sodium 1204.1, Carbohydrate 111.4, Fiber 6.9, Sugar 19.1, Protein 35.4

ONE-POT CHICKEN AND RICE WITH GINGER

One-Pot Chicken and Rice With Ginger image

This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York. It's both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite. Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like. Fish out the ginger slices at the end or let everyone know they're there.

Provided by Yasmin Fahr

Categories dinner, grains and rice, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons neutral or olive oil
1 (3-inch) piece fresh ginger, peeled and cut into thin slices
2 pounds boneless, skinless chicken thighs or breasts
Kosher salt
3 large garlic cloves, minced or grated
2 cups jasmine rice, rinsed with cold water
3 cups low-sodium chicken broth or water, at room temperature
3/4 pound quick-cooking greens, such as chard, kale or spinach, leaves removed from thick stems, if needed, and cut or torn into bite-size pieces (about 4 packed cups)
2 tablespoons soy sauce, plus more as needed
2 limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges
2 scallions (optional), sliced
1/4 packed cup cilantro leaves and tender stems (optional), roughly torn or chopped

Steps:

In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It's OK if the pieces of chicken don't all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.
Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking.
Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.