Ginger Chicken Rice

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SERVES FOUR
PREP TIME: 10 MINS
COOK TIME: 30 MINS

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Ingredients

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FOR THE CHICKEN

1 TBSP SESAME OIL

2 TBSP GRATED GINGER

4 X 180G CHICKEN THIGH FILLETS

1/3 CUP CHINESE RICE WINE

1 TBSP KECAP MANIS (INDONESIAN SWEET SOY SAUCE)

1 1/2 CUPS RICE, COOKED TO PACKET INSTRUCTIONS

TO SERVE

1 BUNCH CORIANDER, LEAVES PICKED

T TBSP BASIL OR MINT, LEAVES PICKED

FRIED ASIAN SHALLOTS (OPTIONAL), TO SERVE

LIME WEDGES, TO SERVE

2 LEBANESE CUCUMBERS, THINLY SLICED

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Utensils

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RICE COOKER OR MEDIUM POT

GRATER OR MICROBLANE

SHARP KNIVES

BAKING DISH

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Method

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1. PREHEAT THE OVEN TO 200 DEGREES CELSIUS. COOK RICE IN A RICE COOKER OR OVER THE STOVE VIA ABSORPTION METHOD

2. PREPARE INGREDIENTS & COMBINE SESAME OIL AND GINGER, THEN RUB OVER CHICKEN. SEASON WITH SALT AND PLACE CHICKEN IN A DEEP BAKING DISH

3. POUR OVER CHINESE RICE WINE. COVER DISH WITH FOIL, THEN BAKE FOR 18 - 20 MINUTES UNTIL THE CHICKEN IS COOKED THROUGH. REST, COVERED WITH FOIL, FOR 5 MINUTES OR SO

4. PLACE KECAP MANIS AND CHILLI SAUCE IN SMALL RAMEKINS AND SET ASIDE

5. DRAIN COOKING JUICES FROM THE ROASTING CHICKEN, AND STIR THROUGH THE RICE

6. DIVIDE RICE AMONG BOWLS. SLICE CHICKEN AT AN ANGLE AND SPRINKLE WITH CORIANDER AND ASIAN SHALLOTS, IF USING. SERVE WITH CUCUMBER, RICE, LIME AND SAUCES

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