One pot wonder: Chinese chicken with rice
Confession time: I can’t cook rice.
It might be the simplest thing to cook, and I just can’t. So, I’ve given up. If I’m on dinner-duty, there’s no rice… unless it’s risotto or this recipe. This recipe I can do.
And is there anything better than chucking everything into the one pot, and letting it all happen? No myriad of pots, pans and bowls to clean. No fancy appliances required. Just good, simple cooking. This recipe feels good as you eat it. It’s comfort food, without the lashings of butter and cream.
If you want a vegetable fix with it, just throw some vegetables on top of the chicken 10 minutes into the cooking process. Carrots, broccoli, bok choy… whatever you have.
3 cups chicken stock
4 cloves of garlic, halved
1 1/2 cups jasmine rice
4 chicken thighs, trimmed of fat and halved
4 shallots, sliced thinly
1 cup coriander, chopped
Soy sauce, to serve
♥ Place stock and garlic in a deep frying pan, or a pot that have with a lid that can go on the stove top. Bring to the boil.
♥ Add the rice. Stir. Bring to the boil again, add the chicken and place the lid on. Turn the heat to low and cook for 20 minutes. The first time you make this you might just like to check on it, to make sure the rice doesn’t overcook. You want it to absorb all the lovely chicken stock, and for the chicken to be cooked through.
♥ Once cooked, top the chicken and rice with shallots and coriander. Serve with a dash of soy sauce.
Confess. What can’t you cook?