I would almost say that this dish is the family’s favourite. You’d think I’d make it every week in that case but for some reason it only makes it into circulation about once a month, maybe two. Stupid. This is so good. So very very good. It’s quick, it’s easy but looks fancy, it’s nutritious and best of all – tastes absolutely sensational.
I am known to increase the rice and stock by half because you know, of the rice-eating child. I also make it in my 28cm le crueset so it’s wide enough for the chicken to fit on one level. Just before serving I actually tear up the chicken and mix it through the rice a little but you could always keep the escalopes whole – probably looks more fancy that way.
Ginger and sesame rice with chicken
- 2 tbsp peanut oil
- 4 tsp sesame oil
- 1 onion, finely chopped
- 3-4 garlic cloves, crushed
- 4 tsp freshly grated ginger
- 500g jasmine rice
- 1 litre chicken stock
- 500g skinless chicken breast, cut into thin escalopes (that means, slice across the fillet not down through it) *
- Finely sliced long green shallots
- Fresh coriander, finely chopped
- Freshly chopped red chilli
- Soy sauce
- Heat the peanut oil and sesame oil in a medium saucepan over a medium-low heat.
- Add the onion and stir occasionally for 5-6 minutes or until the onion is soft.
- Add the garlic and ginger and stir for 2 minutes more.
- Add the rice and stir to coat the grains of rice in the oil.
- Add the stock and bring to the boil.
- Cover, reduce the heat to low 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, coriander, chilli and drizzle with soy sauce.
- Serves 4-6