*updated September 30, 2015*
There’s much fuss about quick dinners these days. You can start this and have it on the table in under 30 minutes, EASILY. I promise.
I’ve been making itÂ for more than seven years about once a fortnight butÂ never less than once a month. I guess it’s this family’s spag bol.
The only thing that has changed since I started making this is I now tend to use chicken tenderloins rather than faffing around with chicken breasts and myÂ ginger shallot sauce is a compulsory accompaniment (also now added to recipe below).
- 2 tblsp peanut oil
- 1 tblsp sesame oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 4 tsp freshly grated ginger
- 500 g jasmine rice
- 1 litre chicken stock
- 500 g skinless chicken breast, cut into thin slices across the fillet or chicken tenderloins (easier)
- Green ends of a whole bunch of shallots, finely sliced
- 8 tbsp peanut oil
- 2 tbsp grated ginger
- 1 heaped tsp salt
- Finely sliced green shallots
- Freshly chopped red chilli
- Fresh coriander
- Soy sauce
- Heat the oils in a heavy based saucepan over a medium-low heat
- Add the onion and stir occasionally until its soft but not browned
- Add the garlic and ginger and stir for a minute or two
- Add the rice and stir to coat the grains in oil
- Add the stock and bring to the boil
- Cover, reduce the heat and simmer for 5 minutes
- Place the chicken in a single layer on top of the rice
- Cover again and simmer for a further 7-8 minutes or until rice is just tender and chicken is cooked through.
- Remove from heat and set aside with lid on for a further 5 minutes.
- Serve topped with sliced shallots, chilli and drizzle with soy sauce.
- Heat the oil, salt and ginger until bubbling
- Add the green stems and cook over a gentle heat until wilted
- Try not to eat it all