Ginger and Sesame Rice With Steamed Chicken
A community recipe by CobyNot tested or verified by Nigella.com
Introduction
I have Totalfoodie to thank for letting me know about this Bill Granger treasure. It's from his book Holiday, and this is my take on it. I like to serve this with some stir fried Chinese greens using similar flavours (garlic, ginger, soy)
I have Totalfoodie to thank for letting me know about this Bill Granger treasure. It's from his book Holiday, and this is my take on it. I like to serve this with some stir fried Chinese greens using similar flavours (garlic, ginger, soy)
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Ingredients
Serves: 4
- 2 tablespoons oil
- 1 tablespoon sesame oil
- 1 red onion (finely chopped)
- 1 pinch of salt
- 3 cloves garlic (microplaned)
- 1 tablespoon fresh ginger (microplaned)
- 400 grams jasmine rice
- 750 millilitres chicken stock
- 500 grams chicken breasts (finely sliced)
- spring onions (finely sliced on the diagonal)
- red chillies (or yellow)
- soy sauce
- 2 tablespoons oil
- 1 tablespoon asian sesame oil
- 1 red onion (finely chopped)
- 1 pinch of salt
- 3 cloves garlic (microplaned)
- 1 tablespoon fresh gingerroot (microplaned)
- 14⅛ ounces jasmine rice
- 26 fluid ounces chicken broth
- 17⅔ ounces chicken breasts (finely sliced)
- scallions (finely sliced on the diagonal)
- red chiles (or yellow)
- soy sauce
Method
Ginger and Sesame Rice With Steamed Chicken is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
*I always buy chicken with the skin on. I remove the skin, pop it flat onto the pan I will be using, sprinkle over a little salt and cover. Leave it on a low heat for about 15 minutes, turn carefully and leave covered for another 5 minutes. This renders the fat which gives a lovely chickeny flavour to the rice.........and the crisp skin is the cook's treat unless the children spot it!
*I always buy chicken with the skin on. I remove the skin, pop it flat onto the pan I will be using, sprinkle over a little salt and cover. Leave it on a low heat for about 15 minutes, turn carefully and leave covered for another 5 minutes. This renders the fat which gives a lovely chickeny flavour to the rice.........and the crisp skin is the cook's treat unless the children spot it!
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