Garlic Ginger Chicken Rice Bowl

Serves 1
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Directions

  1. 1Pickle your cucumbers.
  2. 2Coat your chicken thighs in cornflour to add a nice crispy exterior.
  3. 3When the chicken thighs are golden and crunchy, melt some butter.
  4. 4Sauté your garlic and ginger.
  5. 5Add the rest of the sauce ingredients.
  6. 6Toss your chicken thighs in with that sauce until they're sticky and jammy and beautiful.
  7. 7Serve it with your rice, pak choi, pickled cucumbers and soft boiled egg.

Ingredients

  • 1 cucumber, thinly sliced
  • 2 tbsp rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp granulated sugar
  • 400 g boneless, skinless chicken thighs
  • to taste salt and pepper seasoning
  • 2 tbsp cornflour
  • 3 cloves garlic, finely chopped
  • 15 g ginger, finely chopped
  • 1 tbsp groundnut oil
  • 1 tbsp unsalted butter
  • 2 tbsp mirin
  • 2 tbsp sweet chilli sauce
  • 250 g cooked jasmine rice, split between to portions
  • 1 steamed pak choi, cut in half
  • 1 soft boiled egg, cut in half
Garlic Ginger Chicken Rice Bowl | Clip Recipe