Hainanese Inspired Chicken Rice and Broth

• annokset: Serves 1
• kokonaisaika: 2 minutes

Ainekset

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 ½ 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 ½ 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

Ohjeet

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!