Ginger-Infused Simmered Chicken Rice with Pickled Cucumber

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A fragrant chicken rice dish featuring tender shredded chicken in ginger-scented broth, served over perfectly steamed jasmine rice with a refreshing cucumber relish. This Asian recipe, ready in about 70 minutes, pairs bone-in chicken thighs, fresh ginger, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 3 tbsp, peeled and thinly sliced fresh ginger
• 4, minced garlic cloves
• 2, bruised and cut into 1-inch pieces lemongrass stalks
• 4 cups chicken stock
• 1.5 cups jasmine rice
• 1 tsp salt
• 1/2 tsp white pepper
• 1 medium, thinly sliced cucumber
• 2 tbsp rice vinegar
• 2 tbsp sambal oelek

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Instructions

1. Step 1: In a large pot, combine 4 cups chicken stock, 3 tbsp sliced ginger, 4 minced garlic cloves, and 2 bruised lemongrass stalks. Bring to a gentle simmer over medium heat for 5 minutes.
2. Step 2: Add 4 bone-in chicken thighs to the pot, skin-side up, and simmer gently for 30 minutes until chicken reaches 165°F internally.
3. Step 3: While chicken simmers, rinse 1.5 cups jasmine rice under cold water until water runs clear. In a separate pot, bring 2 cups water to boil, add 1 tsp salt and 1/2 tsp white pepper, then add rice. Cover and cook on low for 15 minutes, then let sit covered for 5 minutes.
4. Step 4: Remove chicken from pot, let cool slightly, then shred meat from bones. Discard skin and bones. Skim fat from broth and discard lemongrass.
5. Step 5: Toss 1 sliced medium cucumber with 2 tbsp rice vinegar in a bowl. Serve shredded chicken over cooked rice, drizzle with 1/4 cup ginger broth, top with cucumber relish, and add 2 tbsp sambal oelek.