Don't skip rinsing and soaking the rice—it makes the texture so much better.
All we ever want when we’re sick is chicken and rice, and this dish fits the bill. It’s comforting and flavorful, not to mention its packed with immunity boosting ingredients: you’ve got ginger which has anti-inflammatory properties and soothes an upset stomach, plus, garlic, which has a naturally occurring anti-viral compound called allicin.
1 skin on bone-in chicken breast
¼ yellow onion
4 oz piece of ginger cut in half
2 teaspoons salt
1 cup jasmine rice
1 tablespoon extra virgin olive oil
1 scant tablespoon grated garlic
1 scant tablespoon grated ginger
scallions to garnish
1. Combine the first four ingredients in a medium saucepan. Cover them with 1 ½ liters of cold water. Turn the heat on low and let gently come to a simmer. It should take about 15 or so minutes to cook; when done, pull from the broth.
2. While the chicken simmers, rinse the rice through a sieve a few times until the water is less cloudy, then let it soak in a bowl of cold water for 15 minutes.
3. In a small saucepan heat the oil over medium heat. Sauté the garlic and ginger for about a minute, or until fragrant. Drain the rice and add it to the garlic ginger mixture, and cook for another 3-5 minutes. Take 1 ½ cups of broth from poaching the chicken and add it to the rice. Bring to a boil, then reduce and cover. It should only take about 15 minutes since the rice was soaked. Let stand for 5 minutes, and fluff with a fork.
4. Remove the skin and bones from the chicken breast and cut into medallions. Lay down a bed of the ginger garlic rice, top with the chicken, and spoon over some of the warm poaching liquid. Fill a small bowl with more of the poaching liquid and serve on the side, garnished with sliced scallions.