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How to make Hoisin chicken and coconut rice

Yield = 4
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

Ingredients

  • 800g chicken thigh fillets
  • 1/3 cup hoisin sauce
  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 1 tablespoon sesame oil
  • 2cm knob ginger, finely grated
  • 2 cloves garlic, finely grated
  • 2 cups white rice
  • 1 x 400mL can coconut milk
  • 350 ml Massel salt reduced chicken style liquid stock
  • 1 cup frozen peas
  • 1/2 cup coriander leaves
  • extra chopped spring onions/hoisin sauce to serve

Method

  • Step 1 Preheat the oven to 200 degrees celsius.
  • Step 2 Cut the thighs into large chunks. Place them into a freezer bag. Then add the hoisin, honey, soy sauce, ginger, garlic and sesame oil to the chicken. Close the bag and squish together until evenly distributed. You can marinade the chicken in the bag for 24 hours if you like, but strictly speaking, you could go right ahead and use it straight away.
  • Step 3 Meanwhile, measure your rice into a strainer and rinse under the tap until the water runs clear. Put the rice into a baking tray.
  • Step 4 Pour the coconut milk and chicken stock over the rice. Add the peas and stir together until evenly distributed.
  • Step 5 Remove chicken from the bag and lay the pieces over the rice mixture. Cover the whole tray tightly with foil and place in the oven to cook for about 35 minutes, or until the rice has absorbed most of the liquid.
  • Step 6 Remove from the oven and let the tray rest for 10 minutes, covered with the foil. This is an important step. It will give the rice a chance to finish absorbing the cooking liquid and fluff up nicely.
  • Step 7 Serve with some coriander or chopped spring onion and an extra drizzle of hoisin sauce on top of the chicken. Delish! And only one tray to wash up.