This is one of my favourite recipes. The extent to which you make of it is up to you, but I like to make everything including the chilli sauce! Choose a couple of varieties of Asian greens to accompany the chicken. I like to combine a crunchy variety like Pac Choy or Buk Choy with a leafy green such as Gai Lan.
1 tbsp ginger, grated
1 large garlic, clove grated
1½ cups brown rice, rinsed
3 cups stock- chicken
2 pandan leaves tied in a knot (available frozen from Asian grocers)
1 litre stock- chicken
5 cm ginger, piece, peeled & sliced
4 shallots (or eshallots) roughly chopped
3 garlic cloves, peeled & bruised
½ tbsp lemon, juice
2 chilli pepper - fresh birds-eye, halved lengthways
2 pods star anise
1½ tbs tamari
½ tbs mirin
600 grams chicken - organic, free range, breast, sliced into approximately 2-cm-thick x 7-cm-long pieces.
1 large capsicum, red, seeded
2 chilli pepper - fresh red, seeded
3 chilli pepper - fresh birds-eye, seeded
1 tbs lemon, juice
½ tsp garlic, grated
sea salt a pinch
50 grams ginger, peeled and roughly chopped
½ tb lemon, juice
¼ tsp sea salt
1 tbs sesame oil
4 cups asian greens, trimmed
Make the rice: Place all the ingredients in a large saucepan. Bring to the boil, then reduce heat to simmer. Cover the pan with a lid and cook for 40 minutes.
While the rice is cooking, prepare the chicken: Heat the stock in a large saucepan with the ginger, shallots, garlic, lemon juice, chilli, star anise, tamari, and mirin until the stock is gently boiling.
Turn off heat and add the chicken to the stock. Cover the pan with a lid and set aside for at least 25 minutes to cook the chicken.
Makes 4 servings
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