Sort ingredients
kat_kat_1972
QR Code
Listen
Pdf
Poach the chicken in the chicken stock with the ginger, mushrooms, MSG, spring onions, garlic and sesame oil for 45 minutes until cooked through.
Remove the chicken from the stock and set aside to rest.
Strain the stock and reserve 1.2 litres for the rice.
For the rice, heat the vegetable oil in a saucepan over medium heat. Add the garlic and eschalots and cook for 2-3 minutes until fragrant.
Add the rice and stir to coat in the oil. Pour in the reserved chicken poaching liquid and bring to the boil.
Reduce the heat to low, cover and simmer for 15-20 minutes until the rice is tender and all the liquid has been absorbed.
For the ginger and spring onion dressing, combine all the ingredients in a bowl and mix well.
For the chilli sauce, combine all the ingredients in a small food processor and blend until smooth.