Asian Chicken Rice


Date Published: March 25th, 2025 | Last Updated: March 25th, 2025
Author: Abby |Category: < 30 mins, Asian, easy, quick, sides
Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes

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What is Chicken Rice?

If you’ve ever had Hainanese Chicken Rice, you’ll know that it’s a poached chicken dish served with a flavourful savoury chicken flavoured rice. This recipe is for that rice, which is so damn good that I decided that it needs a separate recipe post for itself and unlike the Hainanese Chicken Rice recipe, you don’t need to cook a whole chicken just to make this rice. This rice is packed with chicken flavour by using chicken fat (or schmaltz), chicken stock, and chicken stock powder.

Why is the rice yellow?

Short answer: I have no idea. Possible answer: aesthetics? In some Malaysian/Singaporean restaurants, the chicken rice is yellow in colour due to the additional of turmeric powder. Some places will even add turmeric to their chicken poaching liquid so the skin is also tinted yellow. I can’t find an exact reason for this, but my guess is due to the aesthetics of the dish 🤷🏻‍♀️. The turmeric here is purely optional and does not add any additional flavour, so feel free to leave it out if you wish!

Stove top vs Instant Pot?

In this recipe I’ve included instructions for both stove top and Instant Pot cooking methods. There’s not much difference between either – if anything, the stove top is actually a little faster, but the Instant Pot saves you the effort from having to constantly keep an eye on it so it doesn’t stick to the bottom of the pot and burn.

What is Schmaltz?

Schmaltz is rendered chicken fat that is commonly used in Jewish cooking. It typically comes in a glass jar and you should be able to find it at Whole Foods (labelled as rendered chicken fat) or jewish grocery stores. I found a large container of it at my local farmer’s market and froze them in ice cube trays for easy use. It keeps for ages.

If you can’t find rendered chicken fat, you can render it yourself. Ask your local butcher if they have any chicken fat or chicken skins and let it slowly cook down on the stove until you get a clear oil.

What is Asian Chicken Powder 雞粉?

Asian Chicken Powder 雞粉 is a flavourful chicken bouillon powder that usually has the addition of MSG. It’s a common ingredient used in many dishes to enhance the flavours in a pinch and add a boost of chicken aroma. I like the Lee Kum Kee Brand, but Knorr makes one that’s pretty good as well. If you can’t find it Chicken Powder, you can use regular chicken bouillon instead.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 4 Tbsps rendered chicken fat/schmaltz
  • 5 cloves of garlic, minced
  • 2 cups Jasmine rice, rinsed
  • 1/2 tsp ground turmeric (optional, for colour)
  • 4 cups chicken stock (3 cups if using Instant pot?)
  • 2.5 tsps Asian chicken stock powder 雞粉
  • 2 green onions, trimmed and sliced to 4cm pieces
  • 2 slices of ginger

Stove Top Directions:

In a medium sized pot on MED heat, melt 4 Tbsps of chicken fat/schmaltz and sauté the minced garlic in the fat for 30 seconds until fragrant.

Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat.

Next, add in the 1/2 tsp ground turmeric (if using), 4 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix it all around, let the liquid come to a simmer, then turn the heat down to LOW and put a lid on. Let the rice cook until soft (~10-15 minutes), stirring occasionally and making sure nothing sticks to the bottom of the pot. Add more chicken stock if the rice is getting too dry before it finishes cooking.

When the rice is done, fluff it up with a fork. Let the rice sit for 10-15 minutes before serving for best flavour. Enjoy!

Instant Pot Directions:

In an Instant Pot, start the sauté setting on MED heat and melt 4 Tbsps of chicken fat/schmaltz. Add the minced garlic and sauté it in the fat for 30 seconds until fragrant.

Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat.

Cancel the Instant Pot sauté setting and add in the rest of the ingredients: 1/2 tsp ground turmeric (if using), 3 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix well, put on the lid, and set it to Pressure Cook on HIGH for 3 minutes and a 15 minute natural release.

Once finished, carefully release the rest of the steam, then open the lid. Fluff up the rice with a fork and let it sit for 10-15 minutes before serving for best flavour. Enjoy!

Summarized Recipe:

Asian Chicken Rice

Date Published: March 25th, 2025 | Last Updated: March 25th, 2025
Author: Abby |Category: < 30 mins, Asian, easy, quick, sides
Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes

Ingredients:

  • 4 Tbsps rendered chicken fat/schmaltz
  • 5 cloves of garlic, minced
  • 2 cups Jasmine rice, rinsed
  • 1/2 tsp ground turmeric (optional, for colour)
  • 4 cups chicken stock (3 cups if using Instant pot?)
  • 2.5 tsps Chicken stock powder – ASIAN BRAND
  • 2 green onions, trimmed and sliced to 4cm pieces
  • 2 slices of ginger

Stove Top Directions:

  1. In a medium sized pot on MED heat, melt 4 Tbsps of chicken fat/schmaltz and sauté the minced garlic in the fat for 30 seconds until fragrant.
  2. Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat.
  3. Next, add in the 1/2 tsp ground turmeric (if using), 4 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix it all around, let the liquid come to a simmer, then turn the heat down to LOW and put a lid on. Let the rice cook until soft (~10-15 minutes), stirring occasionally and making sure nothing sticks to the bottom of the pot. Add more chicken stock if the rice is getting too dry before it finishes cooking.
  4. When the rice is done, fluff it up with a fork. Let the rice sit for 10-15 minutes before serving for best flavour. Enjoy!

Instant Pot Directions:

  1. In an Instant Pot, start the sauté setting on MED heat and melt 4 Tbsps of chicken fat/schmaltz. Add the minced garlic and sauté it in the fat for 30 seconds until fragrant.
  2. Add in the Jasmine rice and continue to sauté for 1-2 minutes until the rice heats up and is covered in the fat. Cancel the Instant Pot sauté setting and add in the rest of the ingredients: 1/2 tsp ground turmeric (if using), 3 cups chicken stock, 2.5 tsps chicken stock powder, green onion, and ginger. Mix well, put on the lid, and set it to Pressure Cook on HIGH for 3 minutes and a 15 minute natural release.
  3. Once finished, carefully release the rest of the steam, then open the lid. Fluff up the rice with a fork and let it sit for 10-15 minutes before serving for best flavour. Enjoy!

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Tomato Spanakorizo – Greek Spinach Rice


Date Published: Feb 23rd, 2024 | Last Updated: Feb 23rd, 2024
Author: Abby |Category: easy, <30 mins, vegetarian, healthy, snacks, low cal
Serves: 6 as a side | Prep time: 10 mins | Cook time: 30 mins

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Spanakorizo is a traditional Greek spinach rice dish. I had never heard of it until I came upon it through my weekly foodie email subscriptions that I use for inspiration in things to cook for the week. The version that I saw was a lemony version with dill, mint, and crumbled feta (check out the recipe here), but upon further research I found a tomato version of it as well that looked just as good. Both dishes are called ‘Spanakorizo’ = spinach rice and when you google recipes for spanakorizo, you’ll get a mix of some with tomato and some without. After lots of recipe comparisons, I went with the saucy tomato version by Mia Kouppa and it was DELICIOUS and so easy! This recipe is a direct adaptation from hers (it’s perfect, I didn’t change much other than added some extra measurements of ingredients and rewrote some directions to suit my brain) – I’d recommend checking out her website with more photos and explanations to the history of the dish.

Both versions of spanakorizo are great, so if you’ve got the time you should definitely try making both. The lemon version is more dry like a regular rice pilaf and pairs nicely as a side dish, but this version is saucy and more flavourful which is great when eaten with toasted bread.

This recipe uses a LOT of spinach, which is perfect if you find yourself in abundance over the growing season. You can use regular mature spinach or baby spinach. It’s currently winter time in NYC and fresh mature spinach is hard to come by, so I bought the big box of baby spinach from Costco for this recipe – it’s actually the perfect amount!

This recipe does make quite a bit, so if you’re only cooking for 2-3 people, I’d recommend halving the recipe.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1/2 cup olive oil
  • 4 spring onions, chopped
  • 450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end)
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup (180g) medium grain rice, uncooked and rinsed
  • 2 cups (500ml) tomato passata
  • 2 cups (500ml) chicken stock
  • 1/2 tsp kosher/cooking salt + more to taste
  • Optional to serve: crumbled feta cheese, toasted bread

Directions:

In a medium sized pot on MED heat, heat a 1/2 cup olive oil then add in the spring onions. Cook for 1-2 minutes until fragrant.

Next, add in the spinach, parsley, and rice. If the pot is overflowing with the spinach, stir the spinach into the olive oil in small batches and let it wilt before adding more.

Pour in the tomato passata, chicken stock, and salt. Let it come to a boil then turn the heat down to LOW and let it simmer for 20-25 minutes with the lid on until the rice is cooked.

Done! Serve as a side dish or on its own family-style with toasted bread. Optional to sprinkle some crumbled feta cheese over.

Summarized Recipe:

Tomato Spanakorizo – Greek Spinach Rice

Date Published: Feb 23rd, 2024 | Last Updated: Feb 23rd, 2024
Author: Abby |Category: easy, <30 mins, vegetarian, healthy, snacks, low cal
Serves: 6 as a side | Prep time: 10 mins | Cook time: 30 mins

Ingredients:

  • 1/2 cup olive oil
  • 4 spring onions, chopped
  • 450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end)
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup (180g) medium grain rice, uncooked and rinsed
  • 2 cups tomato passata
  • 2 cups (500ml) chicken stock
  • 1/2 tsp kosher/cooking salt + more to taste
  • Optional to serve: crumbled feta cheese, toasted bread

Directions:

  1. In a medium sized pot on MED heat, heat a 1/2 cup olive oil then add in the spring onions. Cook for 1-2 minutes until fragrant.
  2. Next, add in the spinach, parsley, and rice. If the pot is overflowing with the spinach, stir the spinach into the olive oil in small batches and let it wilt before adding more.
  3. Pour in the tomato passata, chicken stock, and salt. Let it come to a boil then turn the heat down to LOW and let it simmer for 20-25 minutes with the lid on until the rice is cooked. Done! Serve as a side dish or on its own family-style with toasted bread. Optional to sprinkle some crumbled feta cheese over.

Abby1 Comment

Lemon Spanakorizo – Greek Spinach Rice


Date Published: Feb 23rd, 2024 | Last Updated: Feb 23rd, 2024
Author: Abby |Category: sides, easy, healthy, low cal, vegetarian
Serves: 6 as a side | Prep time: 10 mins | Cook time: 30 mins

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Spanakorizo is a traditional Greek spinach rice dish that is lemony and savoury with hints of salt from the feta crumbled on top. It’s flavourful enough on its own, but would pair well with a fish or pork roast. Alternatively, you can mix in some shredded rotisserie chicken and make it a complete meal!

I discovered this dish through my weekly email subscriptions of a foodie website and as soon I saw it, I knew I had to make it. I researched a few different recipes and most of them were very similar with a few differing factors, so I combined a couple of different recipes based on their reader reviews and came up with this one! (Through my research I also learned of a tomato version of a spanakorizo that looked just as good – you can check out the recipe here).

This recipe uses a LOT of spinach, which is perfect if you find yourself in abundance over the growing season. You can use regular mature spinach or baby spinach. It’s currently winter time in NYC and fresh mature spinach is hard to come by, so I bought the big box of baby spinach from Costco for this recipe – it’s actually the perfect amount!

This recipe does make quite a bit, so if you’re only cooking for 2-3 people, I’d recommend halving the recipe.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 lemon
  • 2 cloves garlic, minced
  • 1 medium onion, diced small
  • 1.5 cups (290g) medium-grain white rice, rinsed and drained
  • 1/2 cup packed (23g) fresh dill leaves, finely chopped
  • 1/2 cup packed (20g) fresh mint leaves, finely chopped
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end
  • 2.25 cups (560ml) chicken or vegetable stock, or more as needed
  • 1/3 cup feta cheese, or more for sprinkling

Directions:

Remove lemon zest in large wide strips using a peeler or paring knife. Set aside.

In a large pot on MED heat, add a drizzle of olive oil and sauté the garlic and onion together until the onions are soft.

Next, add in the rice, lemon zest (from step 1), dill, mint, salt and pepper. Sauté for 30 seconds, then add in the spinach and chicken broth. It will seem like a LOT of spinach at this stage, but continue to stir it through and the spinach will wilt down. Once the spinach has all wilted, let the liquid come to a boil them simmer on LOW heat for 25 minutes with the lid on.

After 25 minutes, take off the lid and stir it around. Taste and if the rice is a bit under, add a splash of chicken broth and cook a little longer with the lid on until cooked. When the rice is cooked, turn off the heat and use a fork to fluff up the rice. Remove the pieces of lemon zest and let the rice sit without the lid for 5 mins to absorb any remaining liquids. Drizzle a bit of fresh lemon juice and a sprinkling of feta cheese over before serving. Taste and adjust salt as needed. Enjoy!

Summarized Recipe:

Lemon Spanakorizo – Greek Spinach Rice

Date Published: Feb 23rd, 2024 | Last Updated: Feb 23rd, 2024
Author: Abby |Category: sides, easy, healthy, low cal, vegetarian
Serves: 6 as a side | Prep time: 10 mins | Cook time: 45 mins

Ingredients:

  • 1 lemon
  • 2 cloves garlic, minced
  • 1 medium onion, diced small
  • 1.5 cups (290g) medium-grain white rice, rinsed and drained
  • 1/2 cup packed (23g) fresh dill leaves, finely chopped
  • 1/2 cup packed (20g) fresh mint leaves, finely chopped
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end
  • 2.25 cups (560ml) chicken or vegetable stock, or more as needed
  • 1/3 cup feta cheese, or more for sprinkling

Directions:

  1. Remove lemon zest in large wide strips using a peeler or paring knife. Set aside.
  2. In a large pot on MED heat, add a drizzle of olive oil and sauté the garlic and onion together until the onions are soft.
  3. Next, add in the rice, lemon zest (from step 1), dill, mint, salt and pepper. Sauté for 30 seconds, then add in the spinach and chicken broth. It will seem like a LOT of spinach at this stage, but continue to stir it through and the spinach will wilt down. Once the spinach has all wilted, let the liquid come to a boil them simmer on LOW heat for 25 minutes with the lid on. After 25 minutes, take off the lid and stir it around. Taste and if the rice is a bit under, add a splash of chicken broth and cook a little longer with the lid on until cooked.
  4. When the rice is cooked, turn off the heat and use a fork to fluff up the rice. Remove the pieces of lemon zest and let the rice sit without the lid for 5 mins to absorb any remaining liquids. Drizzle a bit of fresh lemon juice and a sprinkling of feta cheese over before serving. Taste and adjust salt as needed. Enjoy!

Abby1 Comment