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How to make Quick Hainan style chicken

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 6 chicken thigh fillets, skin on
  • 2 teaspoons soy sauce
  • 3 tablespoons olive oil
  • 4 garlic cloves, crushed
  • 1 tablespoon Gourmet Garden Ginger Paste
  • 200g (1 cup) jasmine rice
  • 5 green shallots, finely chopped
  • 625ml (21/2 cups) chicken stock
  • 120g (1 cup) green beans, trimmed, halved, blanched
  • 2 teaspoons sesame oil
  • 2 Lebanese cucumbers, sliced
  • Fresh chopped chilli, to serve

Method

  • Step 1 Preheat the grill on high. Lightly spray a baking tray with oil. Place chicken on a wire rack in the sink. Pour boiling water over the skin. Pat dry with paper towel. Place, skin side up, on prepared tray. Grill for 2-3 minutes each side, until skin starts to crisp. Drizzle with soy. Baste with pan juices. Grill for a further 1-2 minutes each side, until golden. Set aside, covered to keep warm.
  • Step 2 Meanwhile, heat 1 tbs oil in a large saucepan. Add half each of the garlic and ginger and cook, stirring, for 1 minute. Add the rice and half the shallot. Stir to coat. Add stock and bring to the boil.
  • Step 3 Reduce heat, cover and simmer for 15 minutes or until liquid is absorbed and rice is tender. Add beans and gently fold through.
  • Step 4 Combine sesame oil with the remaining oil, garlic, ginger and shallot in a bowl. Season with salt.
  • Step 5 Slice the chicken. Divide rice mixture among bowls. Top with chicken, cucumber and chilli. Drizzle with shallot sauce.