Chinese Ground Chicken Bowl

Chinese ground chicken bowl | Omnivore's CookbookGround chicken bowl is a dish that I want to cook when I feel lazy. The prep only requires 5 minutes, then you could leave it to braise and the chicken sauce will be ready in 30 minutes. The sauce is flavorful and goes great with rice, noodles or blanched vegetables.

Chinese ground chicken bowl is a healthier version of Taiwanese minced pork rice. It uses ginger, garlic, soy sauce and Chinese five spice to create a savory sauce, that goes great with rice and noodles.

The recipe was inspired by the Japanese version of ground chicken bowl, which I discovered when I was working in a ramen restaurant while I was living in Japan. They have a side dish called steamed rice with ground chicken. It uses a sweet savory ground chicken sauce atop rice and is super delicious.

Chinese ground chicken bowl | Omnivore's CookbookThe cooking method is extremely easy. The prep can be done in 5 minutes, and after a simple stir-fry, you can leave the skillet to simmer without bothering it at all.

You can assemble the bowl however you like. The idea is similar to dan dan noodles. The chicken sauce itself is a bit saltier if eating alone, so you can use the sauce as a condiment to accompany anything that is lighter in flavor. For example, top the rice bowl or noodle salad with boiled broccoli, blanched bok choy, steamed cauliflower, or any other healthy ingredient you could think of.

The use of the sauce is extremely versatile. It can be used in stir-fried rice or vegetables, served with an omelet for breakfast, or packed into your lunch box. By only adding a spoonful of the sauce, a bowl of rice and plain vegetables will become so yummy and appetizing that you can devour it within minutes!

Another great (and lazy) way is to add the chicken sauce to noodle soup. You could boil the noodles and some green vegetables in the same pot. After the noodles and veggies are cooked through, transfer them with some soup into a big bowl, topped with several spoons of the ground chicken sauce. You will be amazed how flavorful the soup will become.

Chinese ground chicken bowl | Omnivore's CookbookChinese ground chicken bowl | Omnivore's Cookbook

Compared to the pork version, the chicken sauce is low in calories, contains more protein and less saturated fat. The rice bowl is low in sugar, very high in iron and vitamin B.

Every time I cook this ground chicken sauce, I always make a lot. The recipe is very easy to double or triple with a bigger size dutch oven or pot. I separate the finished sauce into small batches and store them in the freezer. Every time I’m feeling lazy or my fridge is empty, I can use the noodle soup method. It only take a few minutes, and I will get a warm, satisfying and healthy bowl of goodies.

Hope you’ll like this dish and happy cooking!

Chinese ground chicken bowl | Omnivore's Cookbook

5.0 from 4 reviews
Chinese Ground Chicken Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4 - 6
Ingredients
  • 4 tablespoons light soy sauce
  • 2 tablespoons rice wine (or Japanese sake)
  • 2 teaspoons sugar
  • 1/4 teaspoon Chinese five spice powder
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced ginger
  • 2 teaspoons minced garlic
  • 300 grams (10 ounces) ground chicken breast
  • 150 grams (5 ounces) shiitake mushroom, chopped
  • steamed rice or noodles
  • steamed or boiled vegetables, fried egg
Instructions
  1. In a small bowl, add light soy sauce, rice wine, sugar, five spice powder and salt. Mix well and set aside.
  2. Heat a nonstick skillet on medium heat and add oil. When oil is warm, add ginger and garlic, stir a few times until fragrant. Add ground chicken and use a spatula to chop and separate the ground meat into small pieces. Stir until the surface of the chicken is slightly browned (it is ok if the inside is still pink).
    Chinese ground chicken bowl cooking process | Omnivore's Cookbook Chinese ground chicken bowl cooking process | Omnivore's Cookbook
  3. Add shiitake mushroom to skillet, stir for about 1 minute, until mushrooms turn soft.
    Chinese ground chicken bowl cooking process | Omnivore's Cookbook
  4. Pour in the mixed sauce from step 1, add 1 cup of water, and mix well. Cover and simmer for about 30 minutes, until sauce is mostly absorbed.
    Chinese ground chicken bowl cooking process | Omnivore's Cookbook Chinese ground chicken bowl cooking process | Omnivore's Cookbook
  5. Serve warm over steamed rice or noodles, with steamed vegetables and a fried egg.
  6. You can store the ground chicken in an airtight container in the fridge for 3 days, or in the freezer up to 2 weeks.

The nutrition facts are calculated based on 1 of the 6 servings chicken sauce generated from the recipe, with 1 serving of rice and 1 fried egg.

Chinese ground chicken bowl nutrition facts | Omnivore's Cookbook

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Meet Maggie

Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my Austin, Texas kitchen.

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18 thoughts on “Chinese Ground Chicken Bowl

  1. Lokness @ The Missing Lokness

    Gorgeous pictures like always! This dish looks soooo delicious! Ground chicken is definitely much healthier than ground pork. And that runny egg yolk… My husband will scream for that! I am looking forwards to trying it this week! Thank you very much for the link back! 😉

    Reply
    1. Maggie Post author

      Thanks Lokness! Yeah, I use ground chicken to replace ground pork sometimes, because it’s low in calories and contains less fat. If you like mapo tofu, could also try to make it with ground chicken. It’s super delicious!
      The runny egg yolk just makes every dish taste better, isn’t it? 😉
      Happy cooking and let me know how it goes!

      Reply
    1. Maggie Post author

      Thanks Mariana! I think the fried egg makes the dish looks fancier and tastier 🙂 It’s very easy to make and low in calories. I won’t feel guilty at all if I eat a lot for dinner 😉

      Reply
  2. Monica

    I’m pinning to try this soon! When I first looked at it, I thought of the Taiwanese rice dish, too! Very tasty but heavy and usually quite greasy so this lightened up version sounds great for home. Plus, I am a huge fan of anything with a fried egg on top. This looks perfect!

    Reply
    1. Maggie Post author

      Hi Monica, thanks for stopping by and commenting! Yeah, this dish is inspired by the Taiwanese pork rice dish. I like this lighter version and won’t feel guilty even I eat a lot 🙂 Happy cooking!

      Reply
  3. Mira

    I love ground chicken, but did not have a lot of recipes for it. This one is very simple and it doesn’t take very long time. Your site is very helpful for me since I get a lot of inspiration for Asian dishes here. The pictures are amazing!

    Reply
    1. Maggie Post author

      Hi Mira, thanks for stopping by my site and I’m so glad you found my recipes helpful! Yes, this dish is very simple and easy to cook for a week day dinner. I also pack the leftover for lunch box the next day. It’s really convenient! 🙂

      Reply
  4. Margaret@Naturalchow

    I am so making this next week! This is a great quick dinner the family will love. We love Asian food here but due to food allergies we don’t get to eat out much. This recipe will be going into the meal plan. Also, do you have a favorite brand of Chinese five spice? The few varieties I have tried taste very different from each other.

    Reply
    1. Maggie Post author

      Hi Tammi, sorry about the confusion. I inserted the pictures in a wrong way so the step numbers showed up strangely. I just fixed it and now you can view the recipe without problem.
      Happy cooking!

      Reply
  5. Xavier

    Hi Maggie,
    I just made this recipe last night and it was totally delicious. My family loved it. Is there anyway to cut back considerably on the sodium without losing the awesome flavor? Unlike my family I am eating a low sodium diet but I would like to make this recipe more often since its so easy and quick. Thank you!

    Reply
    1. Maggie Post author

      Hi Xavier, I’m happy to hear you like the dish! It is so simple isn’t it?
      To answer your question, you can try two things to cut sodium.
      (1) Use homemade stock instead of water. I prefer homemade chicken stock, because they are more flavorful and contains less sodium. Sometimes I also use vegetable stock or even the water I use to cook beans. If you’re using a stock, you won’t need to add so much salt to enhance flavor.
      (2) Cook some tofu with the chicken and serve them without rice. I make the dish a bit salty intentionally because you need to balance the flavor with the white rice. On the other hand, if you braise some tofu together with the chicken, they will soak a lot of broth and become flavorful. So you don’t need to season extra salt at the end. You might need to add a bit more stock or water in this case.
      Hope this is helpful and Happy Cooking 🙂

      Reply