Hot and Zingy Chicken and Rice
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Here’s a one pot Chinese chicken dish that’s fast to prepare and is full of wonderful oriental flavours.
Ingredients
  • 1.5L hot chicken stock
  • 2 long green chillies, finely sliced
  • 8 cloves garlic, finely sliced
  • 12 thin slices of fresh ginger root
  • 600g jasmine rice
  • 8 chicken thigh fillets
  • 8 spring onions, finely chopped or cut into long shreds
  • 2 handfuls fresh coriander leaves, roughly chopped
  • Salt and pepper to season
  • Soy Sauce to serve
Instructions
  1. Pour the stock into a deep-sided frying pan.
  2. Add the chilli, garlic and ginger and bring the stock up to the boil.
  3. Add the rice, stirring once to separate it out evenly in the pan.
  4. Bring the stock back up to the boil and then add the chicken thighs.
  5. Cover the pan, reduce the heat and simmer for around 20 minutes until the chicken is thoroughly cooked and tender; and the stock has been absorbed into the rice.
  6. Sprinkle over the coriander and the finely sliced spring onions; spoon into bowls and serve with soy sauce.
  7. Season with salt and pepper if desired.
Recipe by Charlie's Chicken at http://recipes.hellomagazine.com/chicken/20120709/hot-and-zingy-chicken-and-rice/