Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4
Kana Okada

How to Make It

Step 1

Cook the rice according to the package directions.

Step 2

Meanwhile, pat the chicken dry with paper towels. Carefully stuff the ginger under the skin. Season with 1 teaspoon salt and ¼ teaspoon pepper.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is crisp, 7 minutes.

Step 4

Turn the chicken and cook, covered, until cooked through, about 6 minutes.

Step 5

Heat the sesame oil and seeds in another large skillet over medium heat until the seeds are light gold, about 2 minutes.

Step 6

Add the spinach, ½ teaspoon salt, and 1/8 teaspoon pepper and cook until wilted. Divide among plates and serve with the chicken and rice.

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Ratings & Reviews

/5
Reviews
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