Viral Rotisserie Chicken Bag Rice Recipe
A quick and flavorful rice bowl featuring fluffy jasmine rice cooked in boiling water, mixed with sweet peas, shredded rotisserie chicken, and seasoned with a zesty combination of soy sauce, lemon juice, and spicy chili crunch oil. Crisped chicken skin air fried to golden perfection adds a crunchy topping, making this dish a satisfying and easy meal ready in just 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Air Frying and Stovetop
- Cuisine: Asian Fusion
Ingredients
Rice and Peas
- 2 cups jasmine rice (Basmati rice works too)
- 4 cups boiling water
- 1 tsp salt
- 1 cup frozen peas
Chicken and Seasoning
- 1 rotisserie chicken (skin and bones removed)
- ¼ cup soy sauce (to taste)
- Juice of ½ lemon (to taste)
- 2-3 tbsp chili crunch oil (to taste)
- ½ cup spring onions / scallions (finely sliced)
Instructions
- Cook the Rice: Place the jasmine rice in a medium saucepan over medium heat. Pour in 4 cups of boiling water, season with 1 teaspoon of salt, and cook until all the liquid has been absorbed, approximately 5 minutes.
- Steam with Peas: Add 1 cup of frozen peas on top of the rice without mixing. Cover the saucepan with a lid and lower the heat to allow the rice and peas to steam for 10 minutes, ensuring the peas cook through gently.
- Prepare the Chicken: While the rice cooks, shred the rotisserie chicken meat, discarding or reserving the bones for stock if desired.
- Crisp the Chicken Skin: Place the removed chicken skin into an air fryer basket. Air fry at 400°F (200°C) for 5 to 10 minutes until the skin is crisp and golden brown.
- Combine Rice and Peas: Once steamed, toss the rice and peas together thoroughly to combine.
- Mix with Chicken and Seasoning: Transfer the rice and peas into a large mixing bowl. Add the shredded chicken. Season to taste by adding soy sauce, fresh lemon juice, and chili crunch oil, mixing well to distribute the flavors.
- Serve: Portion the rice and chicken mixture into serving bowls. Top each bowl with the crisped chicken skin and sliced spring onions for added texture and freshness.
Notes
- Using boiling water helps speed up the rice cooking process.
- Adjust soy sauce, lemon juice, and chili oil according to your preferred level of saltiness, acidity, and spiciness.
- Keep the chicken bones for making homemade stock for future recipes.
- If you don’t have an air fryer, crisp the chicken skin in a hot skillet or oven at 400°F (200°C) until golden and crunchy.
- Basmati rice can be used as an alternative to jasmine rice with similar results.
