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Garlicky Soy Chicken Rice
To try
Garlicky soy and oyster-sauce chicken thighs over basmati rice with spring onions, chilli oil and a fried egg.
Serves 2
Source: John Gregory-Smith ↗
Step by step
Step 1
Chuck the rice into a saucepan. Whisk the water together with the stock cube and then add the rice wine, oyster sauce, dark soy, oyster sauce, sriracha, light soy, sesame oil and garlic. Pour over the rice and pop the chicken on top.
300 g Basmati rice450 ml boiling water1 chicken stock cube2 tbsp rice wine2 tbsp oyster sauce1 tbsp dark soy sauce1 tbsp sriracha2 tsp light soy sauce2 tsp sesame oil2 cloves garlic grated4 chicken thigh fillets
Step 2
Bring the stock to the boil over a medium heat. Cover the pan reduce the heat to low and cook for 20 minutes until all the liquid has been absorbed and the chicken cooked. Removed from the heat and let it stand for 5 minutes and then add the spring onions and chilli oil. Serve immediately with the fried eggs if you are using them.
4 spring onions, finely choppedto serve Chilli oil2 fried eggs (optional)
Nutrition
14Fat127Carbs2Fiber49Protein840Calories