You may also like
Categories:
sesame oil peanut fresh ginger clove garlic long grain rice chicken stock chili soy sauce chicken cucumber cilantro sprigs soy sauce spring onion
Viewed: 76 - Published at: 3 years agoIngredients
- 1 tbsp sesame oil
- 1 tbsp peanut or grapeseed oil
- 3/4 inch piece fresh ginger, 1/2 sliced, 1/2 finely chopped
- 1 clove garlic, unpeeled
- 14 oz long grain rice
- 4 cups chicken stock
- 1 None bird's eye chili, finely chopped
- 1/4 cup dark soy sauce
- 1 None Chinese poached chicken, cut into serving pieces
- 1 None cucumber, thinly sliced, to serve
- None None fresh cilantro sprigs, to serve
- None None light soy sauce, to serve
- 1 None spring onion, sliced, to serve
Method
- Heat sesame oil and peanut oil in a large heavy-bottomed saucepan over medium heat. Cook sliced ginger and garlic for 1 min, stirring, until pale golden brown. Remove 1 tbsp oil and set aside. Discard ginger and garlic.
- Add rice to pan and cook, stirring, for 2 mins, until fragrant. Add stock and bring to a boil. Reduce heat to low, cover and simmer for 15-20 mins, until rice is cooked. Remove from heat and set aside, covered, for 10 mins.
- Meanwhile, combine finely chopped ginger with reserved oil in a small bowl for dipping. In another small bowl, combine chili with dark soy sauce.
- Arrange chicken and rice on 6 serving plates. Top with cucumber and cilantro then drizzle with soy sauce. Serve with ginger oil, chili and dark soy sauce, spring onion and a bowl of chicken stock, seasoned with a little soy sauce, to be sipped along with meal.
