Chicken Rice (for 2 pax)
This was a lazy attempt at steaming the chicken and rice together. It turned out rather decent actually.
Ingredients:
For the rice
⅔ cup rice
1 cup chicken stock (around 235ml)
1 stalk spring onion, tied in a knot
15g sliced ginger
5-6 garlic cloves, halved
For the chicken
5 chicken thighs or equivalent
1 tsp grated ginger
2 tsp minced garlic
2 tsp sesame oil
1.5 tsp salt
Instructions:
1) Marinate the chicken with the grated ginger, minced garlic, sesame oil and salt. Let it marinate overnight or around 4 hours.
2) Wash the rice, then drain it. Put it in a dish (big enough for the rice and chicken).
3) Fry the sliced ginger and garlic cloves for a short while until slightly brown and fragrant, then add it to the dish.
4) Pour the chicken stock in, and add the spring onion in.
5) Now add the chicken on top of everything, and steam it for 30 minutes.
