lucky pot ginger chicken
- 2 tablespoons vegetable oil
- 6 cloves garlic, finely chopped
- 1 long green chilli, sliced
- 12 thin slices ginger (about 25g)
- 4 green onions (scallions), thickly sliced
- 2 cups (360g) brown basmati rice, rinsed
- 3 cups (750ml) good-quality chicken stock
- 1 cup (250ml) water
- 2 tablespoons soy sauce
- 8 x 125g small chicken thigh fillets, trimmed
- 250g snow peas (mange tout), shredded
- soy sauce, thinly sliced green chilli, coriander (cilantro) leaves and finely grated ginger, to serve
- Place a large saucepan over medium heat. Add the oil, garlic, chilli, ginger, green onion and rice and cook, stirring for 4 minutes, or until the rice is slightly toasted.
- Add the stock, water and soy sauce and stir to combine. Add the chicken on top of the rice and bring to a simmer. Cover with a tight-fitting lid and reduce the heat to medium-low. Cook for 20 minutes, then remove from the heat.
- Working quickly so that heat doesn’t escape, carefully lift the lid of the pan and scatter the snow peas over the chicken and rice. Replace lid and allow to stand for 10 minutes.
- Serve with soy sauce, green chilli, coriander leaves and grated ginger. Serves 4
Photography: Chris Court
© DONNA HAY GROUP
