@food_bylucy: HAINANESE INSPIRED CHICKEN RICE AND BROTH Serves 1 chicken - 1 chicken breast, cut into two - 2 Birds Eye chillies, finely chopped (deseeded if you want) - 5cm piece of ginger, grated - 2 garlic cloves, minced - 1 tbsp siracha - 1 tsp white sugar - 1 tsp rice wine vinegar - 1 tsp Sesame oil - 1 tbsp chicken stock - Splash of neutral oil for frying Rice - 5cm piece of ginger, grated - 2 spring onions, white part, finely chopped - 1 cup washed jasmine rice - 1.5 cup chicken stock - Neutral oil Broth - 2 cups chicken both - 2 tbsp soy sauce - 2 spring onion, green parts only - 1 tbsp Sesame oil Lime chilli sauce - 2 garlic cloves, finely chopped - 1 Birds Eye chilli, finely chopped - 1/4 cup neutral oil - 1.5 tbsp soy sauce - 1 tsp sesame oil - Juice of 1 lime To serve - 1 bok choy , cooked in the left over chicken stock - 1 spring onion - 1 cucumber Method - Start with the broth, add all the ingredients to a pot, simmer with the lid on. - For the rice, saute the ginger and spring onion in the neutral oil for 1-2 min before adding in the washed rice & sesame oil. Give a mix then add in the chicken stock. Cook using the absorption method until it’s nice and fluffy. - For the chicken, mix together all the ingredients except the chicken breast. Coat the chicken in the marinade. - Fry both sides of the chicken in neutral oil until charred on medium heat. Add in the left over sauce once chicken is cooked. Cook for a further 1 min. Remove from the pan & cook the bok choy plus the remaining chicken stock in it. - For the chilli lime sauce, heat the neutral oil and carefully pour over the garlic and chilli. Add in the sesame oil, soy sauce & lime juice. Mix. - Assemble. Place rice on the bottom, pour in the broth, chicken & bok choy on top, garnish with spring onions & cucumber. Spoon over the chilli lime sauce. Enjoy! #chicken #rice #broth #hainanesechickenrice #comfortfood

Lucy Rosenberg

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Region: AU

Friday 03 October 2025 06:17:18 GMT