Ingredients

The following ingredients have 4 Servings
  • 3 chicken thigh fillets ((about 400g/13 oz), cut into 2 or 3 pieces)
  • 2 tbsp soy sauce
  • 2 1/2 tbsp Chinese cooking wine ((or dry sherry))
  • 1/4 tsp sesame oil ((optional))
  • 1 garlic clove (, minced)
  • 1 cup uncooked rice (, preferably long grain or medium grain (see notes for substitutes))
  • 1 carrot (, diced)
  • 1 small brown onion (, diced)
  • 1 garlic clove (, minced)
  • 2 tsp ginger (, finely chopped or julienned)
  • 1 birds eye chilli (, finely chopped)
  • 1/2 cup frozen peas
  • 1/2 cup frozen or canned corn
  • 1 - 2 tbsp peanut oil
  • 1 3/4 cups chicken or vegetable stock
  • 2 shallots/scallions (, finely sliced on the diagonal)
  • Coriander / cilantro leaves

Instruction

  • Combine chicken with Marinade and set aside while you prepare the remaining ingredients.
  • Heat 1 tbsp oil in a frypan (around 22cm / 9" in diameter, preferably with a lid) over high heat.
  • Remove chicken from Marinade (but keep the Marinade) and sear each side until browned. Do not cook the chicken through - it will finish cooking with the rice. Remove chicken from the pan and set aside.
  • If there is still oil in the pan (from both the oil you added in step 2 plus from the chicken) you don't need to add any more oil. But if the pan is looking dry, add 1 tbsp of oil to the pan and return to high heat.
  • Add onion, garlic, ginger and chilli and sauté for 1 minute. Then add the carrots and sauté for a further 1 minute.
  • Add the rice and Marinade and stir to coat the grains - around 10 seconds.
  • Add the chicken stock, peas and corn. Bring to simmer, then turn down heat to medium low.
  • Place the chicken pieces on top of the rice.
  • Cover and cook for 15 to 20 minutes until all the water is absorbed (see notes for how to determine when it is done).
  • Let stand for 5 to 10 minutes before serving, garnished with the shallots and coriander leaves.