One-pot Asian rice


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 Servings
One-pot Asian rice

Roberto Caruso

Chatelaine Triple Tested


  • 1 tbsp canola oil

  • 4 skinless, boneless chicken thighs

  • 2 garlic cloves, minced

  • 1 tbsp minced ginger

  • 1 1/2 cups jasmine rice, rinsed well and drained

  • 3 cups no-salt chicken broth

  • 3 tbsp hoisin sauce

  • 1 to 2 tsp chili-garlic sauce

  • 113-g pkg fresh shiitake mushrooms, stems removed and quartered

  • 4 stalks Chinese broccoli or baby bok choy

  • 1 tsp dark sesame oil


  • Heat a large pot over medium-high. Add canola oil, then chicken. Cook until golden brown, 2 to 3 min per side. Transfer chicken to a plate. Add garlic, ginger and rice to pot. Cook, stirring constantly, for 1 min. Add broth. Stir in hoisin and chili-garlic sauce. Arrange mushrooms and chicken over rice and broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until rice is almost tender, 10 to 12 min.

  • Remove lid. Lay greens over chicken and rice. Cover and continue simmering until greens are just tender, about 5 more min. Drizzle sesame oil over finished dish before serving.

Nutrition (per serving)

Calories 469, Protein 26g, Carbohydrates 65g, Fat 11g, Fibre 3g, Sodium 334mg.

Wine Pairings

One-pot Asian rice

FRAGRANT CHICKEN RICE Pair it with: A complex grape. Although the variety is native to France's northern Rhone valley, some of the world's oldest marsanne vines grow in Tahbilk in Australia's Victoria region. This is a fabulously multi-layered wine that complements Asian flavours. Our pick: p 244 Tahbilk Marsanne, Australia, $17.

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