Ginger Rice

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 piece fresh ginger, peeled (3 inches long by about 1 inch in diameter)
• 2 3/4 cups chicken broth
• 2 tablespoons light soy sauce
• 2 tablespoons vegetable oil
• 1 1/2 cups jasmine rice or 1 1/2 cups long-grain rice
• 2 large garlic cloves, minced
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees
• 2 cut the ginger in half lengthwise.
• 3 place on a cutting board, cut side down.
• 4 crush using whatever method you like.
• 5 i lay the blade of my chef's knife on the ginger and hit it with the heel of my hand.
• 6 this will slightly break down ginger’s tough fibers.
• 7 transfer smashed ginger and any juices to a medium saucepan; add chicken broth and soy sauce.
• 8 bring to a boil.
• 9 meanwhile, in a heavy, over-proof skillet or sauce pan with a lid, or in a shallow, flameproof casserole with lid, heat oil over medium-high heat.
• 10 add rice.
• 11 stirring often, just until rice begins to brown, about 5 minutes.
• 12 stir in garlic; cook for 1 more minute.
• 13 remove from heat; pour boiling chicken broth and ginger into rice, stirring to combine.
• 14 immediately cover tightly.
• 15 bake until rice is tender and all liquid is absorbed, about 20 minutes.
• 16 remove ginger chunks.
• 17 salt and pepper to taste; stir rice to fluff.
• 18 serve hot.
• 19 stove top method:
• 20 smash ginger root.
• 21 combine all ingredients except rice in a medium saucepan; bring to boil.
• 22 stir in rice.
• 23 cover tightly and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
• 24 salt and pepper taste.