Recipes
Date posted: 06/01/2022
Ingredients
| Chicken thigh boneless skinless | 1 piece |
| Large fresh egg | 1 |
| Bay leaves | 0.50g |
| Garlic | 15g |
| Root ginger | 15g |
| Spring onion trimmed | 0.02 pieces |
| Carrot whole | 80g |
| Onion large | 80g |
| Dark soy sauce | 40ml |
| Sherry vinegar | 20ml |
| Whole black peppercorn | 0.01g |
| Pure olive oil | 10ml |
| Chicken stock | 15g |
| Tilda brown 'n' white rice | 120g |
Method
- Marinate the chicken thigh with vinegar, soy sauce, black pepper, grated ginger & garlic for 30-40 minutes.
- Heat a large pan and fry the onions, then add the chicken and seal until browned then add the carrot batons, bay leaf, chicken stock and the marinade from the chicken.
- Cook until the chicken is tender and the vegetables are cooked.
- Cook the rice separately and keep warm.
- Soft boil the egg and cut in half.
- Place the cooked rice into a bowl and top with the chicken, soft boiled egg and sliced spring onions.
- Serve with crushed red chilli if you wish.