Hainan chicken with wholegrain rice

Hainan chicken with wholegrain rice

Share on Pinterest

Recipe

To Serve

  • Skin on chicken breasts
    4
  • Chicken Stock
    1 litre
  • Spring onions
    8
  • Fresh coriander
    1 bunch
  • Cloves garlic
    2
  • Ginger about 1cm thick
    4 slices
  • Cucumber finely sliced
    ½
  • Ripe tomatoes finely sliced
    2
  • Red chili finely diced
    1
  • Dark soy sauce
    50 ml
  • Sesame seed oil
    2 tbsp
  • Salt
  • Pouches cooked wholegrain rice (we used Tilda)
    2 250g
  • Large saucepan with lid

Method

1

Place the chicken in a large saucepan and seal the chicken until a golden brown colour. Pour in the stock and add the spring onions, garlic and ginger.

2

Bring to the boil, cover and simmer for 30-35 minutes.

3

Remove the chicken from the stock and leave to rest on a plate. Turn up the heat so that the stock starts boiling and leave to reduce for a further 10 minutes.

4

While the stock is reducing, prepare the garnishes: Finely chopped fresh coriander Sliced tomatoes Sliced cucumber

5

Brush the chicken with the sesame oil and season lightly.

6

Heat the steamed wholegrain rice in a wok and add the red chili and stir through.

7

Serve the rice in bowls along with some of the stock, the chicken and the garnishes topped with soy sauce.

Similar Recipes

Coriander Honey Chicken

  • Great Value
  • 90 - 120 mins
  • Basmati

Everyday Coronation Chicken and Rice Salad

  • Healthy Options
  • Up to 20 mins
  • Everyday