HAINANESE INSPIRED CHICKEN RICE

Ingredienser

Serves 1

chicken

- 1 chicken breast, cut into two

- 2 Birds Eye chillies, finely chopped (deseeded if you want)

- 5cm piece of ginger, grated

- 2 garlic cloves, minced

- 1 tbsp siracha

- 1 tsp white sugar

- 1 tsp rice wine vinegar

- 1 tsp Sesame oil

- 1 tbsp chicken stock

- Splash of neutral oil for frying

Rice

- 5cm piece of ginger, grated

- 2 spring onions, white part, finely chopped

- 1 cup washed jasmine rice

- 1.5 cup chicken stock

- Neutral oil

Broth

- 2 cups chicken both

- 2 tbsp soy sauce

- 2 spring onion, green parts only

- 1 tbsp Sesame oil

Lime chilli sauce

- 2 garlic cloves, finely chopped

- 1 Birds Eye chilli, finely chopped

- 1/4 cup neutral oil

- 1.5 tbsp soy sauce

- 1 tsp sesame oil

- Juice of 1 lime

To serve

- 1 bok choy , cooked in the left over chicken stock

- 1 spring onion

- 1 cucumber

Vejledning

Method

- Start with the broth, add all the ingredients to a pot, simmer with the lid on.

- For the rice, saute the ginger and spring onion in the neutral oil for 1-2 min before adding in the washed rice & sesame oil. Give a mix then add in the chicken stock. Cook using the absorption method until it’s nice and fluffy.

- For the chicken, mix together all the ingredients except the chicken breast. Coat the chicken in the marinade.

- Fry both sides of the chicken in neutral oil until charred on medium heat. Add in the left over sauce once chicken is cooked. Cook for a further 1 min. Remove from the pan & cook the bok choy plus the remaining chicken stock in it.

- For the chilli lime sauce, heat the neutral oil and carefully pour over the garlic and chilli. Add in the sesame oil, soy sauce & lime juice. Mix.

- Assemble. Place rice on the bottom, pour in the broth, chicken & bok choy on top, garnish with spring onions & cucumber. Spoon over the chilli lime sauce. Enjoy!