One-pot Asian rice



15 min


35 min


4 Servings

One-pot Asian rice

Roberto Caruso


  • 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
  • 26 g,
  • Carbohydrates
  • 65 g,
  • Fat
  • 11 g,
  • Fibre
  • 3 g,
  • Sodium
  • 334 mg.
Wine Pairings

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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