Garlicky Soy Chicken Rice
Directions
- 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.
- 2Bring 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.
- 3Removed from the heat and let it stand for 5 minutes and then add the spring onions and chilli oil.
- 4Serve immediately with the fried eggs if you are using them.
Ingredients
- 300 g Basmati rice
- 450 ml boiling water
- 1 chicken stock cube
- 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
- 2 cloves garlic, grated
- 4 chicken thigh fillets
- 4 spring onions, finely chopped
- 0 chilli oil
- 2 fried eggs
Equipment
saucepan
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