Hua Ji Fan

Chicken Cooked With Rice

Preparation info

  • Difficulty


  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.

Appears in

When my mother and I returned to our ancestral village of Kaiping (Hoiping), we were impressed to hear that my cousin’s son, Tan Songfa, was operating a successful food stall in town. The twenty-four-year-old and his two partners had a thriving business and when I visited the place I could see why. It is a modest shop, with a few chairs and tables set up. It has a pleasant river view, and the air is cool, and above all, the food is cheap, simple, and deliciously satisfying.

The limited menu included spareribs with rice and yellow eel with rice, both cooked in clay pots over charcoal. The young chefs also offered quail soup, chicken soup, stir-fried preserved vegetables, and braised pig tail, all cooked on a wok heated by propane gas. It was simple fare at its best. I was especially impressed by this chicken rice dish.


  • 225 g/8 oz long-grain white rice
  • 225 g/8 oz boneless chicken thighs with skin removed
  • 1 tablespoon light soy sauce
  • 2 teaspoons dark soy sauce
  • 2 teaspoons rice wine or dry sherry
  • 1 teaspoon salt
  • 2 teaspoons sesame oil
  • 1 teaspoon cornflour
  • tablespoons peanut oil
  • 2 teaspoons finely chopped, peeled fresh ginger root


Put the rice in a clay pot or medium-sized pot. Pour in enough water to cover the rice about 25 mm/1 in. Bring the rice to the boil and continue to cook until most of the water has evaporated. Reduce the heat to the lowest point possible and cover tightly.

Coarsely chop the chicken and combine it with the soy sauces, rice wine or sherry, salt, sesame oil, and cornflour.

Heat a wok or large frying pan until hot. Add the oil and ginger and stir-fry for 10 seconds. Then add the chicken and stir-fry for 2 minutes. Then pour the mixture on top of the rice, cover, and continue to cook for 10 minutes.

Just before serving, drizzle the soy sauce on top of the chicken and rice and garnish with the spring onions.


  • 1 tablespoon dark soy sauce
  • 2 tablespoons finely chopped spring onions