Chicken-Sesame Jasmine Rice+

Yield: servings - SEE Note*

Ingredients

• 1 cup jasmine rice, unwashed
• 1 tbsp sesame oil
• 1/4 tsp garlic powder or 1 tsp chopped garlic
• 1/8 tsp ginger powder
• 1/2 tsp green onion oil (optional)

Cooking soup ingredients - mix

• 360 ml hot water
• 1 tsp brown sugar
• 1 cilantro root, well-washed and beaten rightly (optional)
• 2 tsp Chinese chicken boullion powder

ingredients	1 cup	360cc 4srvs	2 cups 480 ml 6 srvs
Jasmin Rice	240 cc / 1 cup	360 cc	480 cc
Sesame Oil	1 tbsp	1.5 tbsp	2 tbsp (17g)
Garlic Powder	1/4 tsp	3/8 tsp	1/2 tsp
Garlic, Chopped	1 tsp 5 g	1.5 tsp 7.5 g	2 tsp 10 g
Ginger Powder	1/8 tsp	1/4 tsp	3/8 tsp
Green Onion Oil	1/2 tsp	3/4 tsp	1 tsp
Water	360 ml	520 ml	600 ml [TRY 528 ml]
Brown Sugar	1 tsp (4.5g)	1.5 tsp	2 tsp (9g)
Cilantro Root	1	1.5	2
Bouillon Powder	2 tsp	3 tsp	4 tsp white pepper 2 tsp soy sauce

Directions

1. Add sesame oil and garlic to a pot and set to medium heat.
2. When garlic became fragrant, stir in ginger powder, then rice. Stir fry rice for a few minutes until all the surfaces of the rice are coated with hot oil. 
3. Stir in soup and green onion oil and let boil.
4. Reduce the heat to low, stir to scrape off rice from the bottom of the pot and cover. Cook for 18 minutes if using a Staub pot, or 20 minutes if not.*
5. Let stand for 5 minutes before uncovering. 

*Note

I normally cook for 20 minutes, but last time when I used a Staub pot, the rice was over-cooked:  too soft and burned on bottom. I even turned off the heat after I covered the pot for 6 minutes. Reduce cooking time to 18 minutes when using a Staub pot.

*InstantPot

1:1 rice:water (1:1.1?)
4 minutes high
10 minutes natural release