I really needed a one pot meal this week. There were a couple of trips to the Vet for Lorelai Gilmore who is FINE now, but the worry makes me tired and sometimes weepy. Not a good combination for cooking. So I found Donna Hay's One Pot Chinese Chicken recipe. I can't remember where I saw it. In a magazine?? Anyway, it is so easy and just one pot although once again there's a lack of vegetables. I added some snow peas, but I think it does need some red capsicum and other vegetables too: vegetables that cook quickly.
I don't like coriander, so I left it out. As I was sharing this with my next door neighbour I removed the membrane and seeds from the chilli, but just for me I would have left them in. Other than that I followed the recipe and it was delicious. I query the 'serves two' though, I think it would serve 4 as a light lunch and if more vegetables were added it could be a dinner.
One Pot Chinese Chicken serves 3 (having a bet each way)
- 3 cups chicken stock
- 6 thin slices of ginger, or grate it if you like
- 4 cloves of garlic, peeled and halved
- 1 long green chilli, sliced into rings
- 1 1/2 cups jasmine rice
- 4 skinless chicken thighs, halved ( about 500g in all)
- 4 spring onions, sliced
- 1 cup coriander leaves
- soy sauce to serve
Put the stock, ginger, garlic and chilli in a deep fry pan and bring to a boil, I used my stock pot.
Once it is boiling, pour in the rice and then give it one stir to distribute the rice evenly. When it comes back to the boil, carefully place the chicken thighs on top.
Cover with a lid and then turn down to a simmer. * After 15 minutes I readied myself and took off the lid and put in some long spring onion and sliced snow peas and then quickly put the lid back on again.
Cook for 20 minutes or until all the stock has been absorbed by the rice and the chicken is tender.
Serve with soy sauce and top with coriander if you like it. And that's it. I can highly recommend this recipe!!!