One Pot Chicken Rice
Directions
- 1Whisk the stock together with the rice wine, oyster sauce, dark soy, sriracha, light soy, sesame oil and garlic.
- 2Chuck the rice into a saucepan.
- 3Pour over the stock mixture.
- 4Add the chicken thighs.
- 5Bring the stock to the boil over a medium heat.
- 6Cover the pan.
- 7Reduce the heat a little and cook for 20 minutes until all the liquid has been absorbed and the chicken is cooked through.
- 8Switch off the heat and let the rice sit for 10 minutes.
- 9Add the spring onions and chilli oil.
- 10Serve immediately with a fried egg if you are using them.
Ingredients
- 450 ml chicken stock
- 2 tbsp rice wine
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp sriracha
- 2 tsp light soy sauce
- 2 tsp sesame oil
- 300 g Basmati rice
- 2 cloves garlic grated
- 4 boneless, skinless chicken thigh fillets
- 4 spring onions, finely chopped
- Chilli oil
- 2 fried eggs
Equipment
saucepanpan
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