One Pot Chicken Rice

30 mins
Serves 2
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Directions

  1. 1Whisk the stock together with the rice wine, oyster sauce, dark soy, sriracha, light soy, sesame oil and garlic.
  2. 2Whisk the stock together with the rice wine, oyster sauce, dark soy, sriracha, light soy, sesame oil and garlic.
  3. 3Whisk the stock together with the rice wine, oyster sauce, dark soy, sriracha, light soy, sesame oil and garlic.
  4. 4Chuck the rice into a saucepan.
  5. 5Chuck the rice into a saucepan.
  6. 6Chuck the rice into a saucepan.
  7. 7Pour over the stock mixture.
  8. 8Pour over the stock mixture.
  9. 9Pour over the stock mixture.
  10. 10Add the chicken thighs.
  11. 11Add the chicken thighs.
  12. 12Add the chicken thighs.
  13. 13Bring the stock to the boil over a medium heat.
  14. 14Bring the stock to the boil over a medium heat.
  15. 15Bring the stock to the boil over a medium heat.
  16. 16Cover the pan.
  17. 17Cover the pan.
  18. 18Cover the pan.
  19. 19Reduce the heat a little and cook for 20 minutes until all the liquid has been absorbed and the chicken is cooked through.
  20. 20Reduce the heat a little and cook for 20 minutes until all the liquid has been absorbed and the chicken is cooked through.
  21. 21Reduce the heat a little and cook for 20 minutes until all the liquid has been absorbed and the chicken is cooked through.
  22. 22Switch off the heat and let the rice sit for 10 minutes.
  23. 23Switch off the heat and let the rice sit for 10 minutes.
  24. 24Switch off the heat and let the rice sit for 10 minutes.
  25. 25Add the spring onions and chilli oil.
  26. 26Add the spring onions and chilli oil.
  27. 27Add the spring onions and chilli oil.
  28. 28Serve immediately with a fried egg if you are using them.
  29. 29Serve immediately with a fried egg if you are using them.
  30. 30Serve immediately with a fried egg if you are using them.

Ingredients

  • 450 ml chicken stock
  • 450 ml chicken stock
  • 450 ml chicken stock
  • 2 tbsp rice wine
  • 2 tbsp rice wine
  • 2 tbsp rice wine
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 1 tbsp sriracha
  • 2 tsp light soy sauce
  • 2 tsp light soy sauce
  • 2 tsp light soy sauce
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 300 g Basmati rice
  • 300 g Basmati rice
  • 300 g Basmati rice
  • 2 cloves garlic grated
  • 2 cloves garlic grated
  • 2 cloves garlic grated
  • 4 boneless, skinless chicken thigh fillets
  • 4 boneless, skinless chicken thigh fillets
  • 4 boneless, skinless chicken thigh fillets
  • 4 spring onions, finely chopped
  • 4 spring onions, finely chopped
  • 4 spring onions, finely chopped
  • Chilli oil
  • Chilli oil
  • Chilli oil
  • 2 fried eggs
  • 2 fried eggs
  • 2 fried eggs

Equipment

saucepanpan