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Teddy’s chicken rice recipe

Teddy’s chicken rice recipe
Kirk McKoy / Los Angeles Times

Chef Bryant Ng's chicken rice recipe calls for jasmine rice cooked in a ginger broth and poached Mary's free-range chicken. It's a minimalist dish, without any of the Singaporean-Vietnamese flavors, the fermented shrimp paste and sambal sauces that Ng used ... Read more

About 1 hour | Makes a scant quart chicken rice
Note: Adapted from a recipe by chef Bryant Ng of Cassia in Santa Monica, who uses Mary’s free-range chicken. He writes, "You can portion the mixed chicken and rice and freeze until ready to use. Simply microwave to reheat."


  • 1 cup jasmine rice (rinsed with cold water until water runs clear)
  • 1 1/2 cups water

Step 1About ½ ounce ginger, peeled and sliced thick so that you can easily remove it later (ginger gives the rice a nice aroma and is great for a dog’s digestive system)

Step 2In a saucepan, combine the rice, water and ginger. Cook over high heat just until the water comes to a boil. Stir the rice, cover with a lid and reduce the heat to a very low simmer. Cook for 15 minutes (do not remove the lid or stir), then remove from heat and set aside to rest for 5 minutes. Fluff the rice and remove the ginger. This makes a generous pint of rice; cover and chill until needed.


  • 1 boneless chicken breast

Step 1In a small saucepan, add the chicken breast and enough water to cover chicken by 2 inches. Cook over high heat until the water comes to a simmer. Reduce the heat to maintain a simmer, and continue cooking until the chicken is cooked through, 15 to 20 minutes. Drain the chicken and refrigerate until chilled.

Chicken rice dish

Step 1Tear cooked, cooled chicken into bite-sized pieces, then mix with cooked rice. Serve to the dog.

Each serving:
Calories 221; Protein 11 grams; Carbohydrates 40 grams; Fiber 1 gram; Fat 1 gram; Saturated fat 0; Cholesterol 18 mg; Sugar 0; Sodium 17 mg
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