I love a one pot wonder!
Hardly any dishes, a few key steps and minimal ingredients.
This Donna Hay special has been a regular on my menu the last few weeks - trust me, it's GOOD!
One pot Chinese Chicken
3 cups (750ml) chicken stock
6 slices ginger (I use one big heaped teaspoon of jar stuff)
4 cloves garlic halved (yep, I cheat again with the jar stuff!)
1 long green chilli, sliced
1½ cups (300g) jasmine rice
4 x 125g chicken thigh fillets, halved
4 spring onions, sliced
1 cup coriander leaves
soy sauce, to serve
- Place the stock, ginger, garlic and chilli in a deep frying pan over high heat and bring to the boil.
- Add the rice and stir once to distribute evenly over the bottom of the pan. When the stock comes back to the boil, add the chicken.
- Cover, reduce heat to low and cook for 20 minutes or until the rice has absorbed the stock and the chicken is tender.
- Top the chicken and rice with the onion and coriander and serve with soy sauce.
Recipe from Fast Fresh Simple