Garlicky Soy Chicken Rice

25 mins
Serves 2
instagram.com

Directions

  1. 1Chuck the rice into a saucepan. Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy, oyster sauce, sriracha, light soy, sesame oil and garlic. Pour over the rice and pop the chicken on top.
  2. 2Chuck the rice into a saucepan. Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy, oyster sauce, sriracha, light soy, sesame oil and garlic. Pour over the rice and pop the chicken on top.
  3. 3Chuck the rice into a saucepan. Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy, oyster sauce, sriracha, light soy, sesame oil and garlic. Pour over the rice and pop the chicken on top.
  4. 4Bring the stock to the boil over a medium heat. Cover the pan reduce the heat to low and cook for 20 minutes until all the liquid has been absorbed and the chicken cooked.
  5. 5Bring the stock to the boil over a medium heat. Cover the pan reduce the heat to low and cook for 20 minutes until all the liquid has been absorbed and the chicken cooked.
  6. 6Bring the stock to the boil over a medium heat. Cover the pan reduce the heat to low and cook for 20 minutes until all the liquid has been absorbed and the chicken cooked.
  7. 7Removed from the heat and let it stand for 5 minutes and then add the spring onions and chilli oil.
  8. 8Removed from the heat and let it stand for 5 minutes and then add the spring onions and chilli oil.
  9. 9Removed from the heat and let it stand for 5 minutes and then add the spring onions and chilli oil.
  10. 10Serve immediately with the fried eggs if you are using them.
  11. 11Serve immediately with the fried eggs if you are using them.
  12. 12Serve immediately with the fried eggs if you are using them.

Ingredients

  • 300 g Basmati rice
  • 300 g Basmati rice
  • 300 g Basmati rice
  • 450 ml boiling water
  • 450 ml boiling water
  • 450 ml boiling water
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 1 chicken stock cube
  • 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
  • 2 cloves garlic, grated
  • 2 cloves garlic, grated
  • 2 cloves garlic, grated
  • 4 chicken thigh fillets
  • 4 chicken thigh fillets
  • 4 chicken thigh fillets
  • 4 spring onions, finely chopped
  • 4 spring onions, finely chopped
  • 4 spring onions, finely chopped
  • 0 chilli oil
  • 0 chilli oil
  • 0 chilli oil
  • 2 fried eggs
  • 2 fried eggs
  • 2 fried eggs

Equipment

saucepan