My Current Hyperfixation

• celkový čas: 12 minutes

Ingredience

For the chicken:

4 chicken thighs

1tbsp oyster sauce

1tbsp light soy sauce

1tsp dark soy sauce

1tsp ginger puree

Marinate for 20 minutes)

For the broth:

1tbsp shaoxing rice wine

2 spring onions

1 red chilli

4 cloves garlic

2cm piece of ginger

1tsp chilli oil or paste

1/2 lime juice

Splash of fish sauce

1tbsp light soy

400ml chicken stock

Tin coconut milk

1 Pak Choi

Corriander and chilli (for garnish)

Pokyny

Start by marinating the chicken thighs in the ginger puree, soy and oyster sauce. Then add to a pan and cook for 5-7 mins on each side. Then remove from the pan.

Deglaze the pan with shaoxing rice wine. Add the garlic, ginger, chilli, chilli oil and spring onions to the pan and cook for a few minutes before adding the chicken stock and coconut milk.

Add a squeeze of lime, fish sauce and then add the Pak Choi for a few minutes.

I used vee-tee jasmine rice as it’s just convinient for mid week meals, but you can use any rice you like. Serve up by adding the rice to a bowl, top with the cooked chicken and spoon over the broth. Garnish with chilli, corriander and a lime wedge and enjoy!