Ginger and Sesame Rice With Steamed Chicken

A community recipe by Coby

Not 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)

Ingredients

Serves: 4

Metric Cups

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.

Heat the sesame oil, vegetable oil or fat in a large frying pan on a medium heat. Add the onion, and a pinch of salt and cook the onion for about 2 minutes, or until the onion is translucent. Add the garlic and ginger to the onion and cook it off for another minute.

Stir the rice into the oniony oil, so that the rice becomes slicked and shiny. Pour the stock over, and increase the heat, bringing it to the boil. Cover, reduce the heat, and cook for 5 minutes without lifting the lid.

Meanwhile slice the fillets of chicken into thin lengths (fingers or escalopes).

After the 5 minutes cooking, the chicken needs to be added to the rice. Take the lid off, and, moving quite quickly, lay the chicken in one layer, evenly over the rice. Cover the rice again quick smart, and leave for a further 10 minutes - without lifting the lid.

Once the rice is tender, and the chicken just cooked, leave the pan, covered off the heat for 5 minutes before serving.

Serve some of the rice and chicken sprinkled with spring onion and chilli, offering the sauces for people to drizzle over as they wish.

Heat the asian sesame oil, vegetable oil or fat in a large frying pan on a medium heat. Add the onion, and a pinch of salt and cook the onion for about 2 minutes, or until the onion is translucent. Add the garlic and ginger to the onion and cook it off for another minute.

Meanwhile slice the fillets of chicken into thin lengths (fingers or escalopes).

Once the rice is tender, and the chicken just cooked, leave the pan, covered off the heat for 5 minutes before serving.

Serve some of the rice and chicken sprinkled with scallion and chilli, offering the sauces for people to drizzle over as they wish.

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!