A brilliantly easy stovetop supper, made all in one pot. A real family favourite.
- 6 chicken thigh fillets (fat trimmed and discarded)
- spray oil
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- 1 tbsp fresh ginger (peeled and finely chopped)
- 200 g basmati rice
- 450 ml hot chicken stock
- 200 g Tenderstem broccoli (woody ends trimmed, cut into 2cm pieces)
For the marinade
- 2 cloves garlic (crushed)
- 2 tbsp Shaoxing rice wine
- 3 tbsp hoisin sauce
- 2 tbsp dark soy sauce
- 1/4 tsp pepper
To serve (optional)
- red chilli (finely chopped)
- coriander leaves
- spring onions (chopped)
- cucumber ribbons
- Put all the marinade ingredients into a large bowl, mix
together and add the chicken thigh fillets, coating them
thoroughly in the marinade. Allow to marinate for at least
10 minutes, or cover with clingfilm and leave for up to
1 day in the refrigerator.
- Meanwhile, prepare and weigh out the other ingredients
so they are all ready to use.
- Spray a large, deep saucepan or flameproof pot (with a lid)
with oil. Use tongs to lift the chicken from the marinade
(reserve the marinade) and flash-fry the chicken over a
high heat for 2 minutes on each side. Remove the chicken
from the pan and set aside in a bowl.
- Add the onion, garlic and ginger to the pan with a little
extra spray oil and fry over a high heat for 1 minute.
Add the rice to the pan, stir it in well, then pour in the
hot stock, the reserved marinade and broccoli. Bring to
a simmer, then place the chicken pieces on top of the rice.
- Cover the pan with a lid and simmer over a medium heat
for 15 minutes.
- After 15 minutes, remove the pan from the heat (leaving
the lid on) and allow to rest for 10 minutes. After this time
the rice should be perfectly cooked.
- Serve as it is, or with chopped red chilli, coriander leaves,
chopped spring onions or cucumber ribbons if you like.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Keywords: Chinese, one-pot, rice