LUCKY POT GINGER CHICKEN

“Inspired by the classic Hainanese chicken, this weeknight-friendly one-pot version has all the comforting, fragrant flavour we love from the original.”

Serves 4

2 tablespoons vegetable oil

6 cloves garlic, finely chopped 1 long green chilli, sliced

12 thin slices ginger (about 25 g) 4 green onions (scallions), thickly sliced

2 cups (360 g) brown basmati rice, rinsed

3 cups (750 ml) good-quality chicken stock

1 cup (250 ml) water

2 tablespoons soy sauce

8 x 125 g small chicken thigh fillets, trimmed 250 g snow peas (mange tout), shredded soy sauce thinly sliced green chilli, coriander (cilantro) leaves and finely grated ginger, to serve

1 Place a large saucepan over medium heat. Add the oil, garlic, chilli, ginger, green onion and rice and cook, stirring for 4 minutes, or until the rice is slightly toasted. 2 Add the stock, water and soy sauce and stir to combine. Add the chicken on top of the rice and bring to a simmer. Cover with a tight-fitting lid and reduce the heat to medium-low. Cook for 20 minutes, then remove from the heat. 3 Working quickly so that heat doesn’t escape, carefully lift the lid of the pan and scatter the snow peas over the chicken and rice. Replace lid and allow to stand for 10 minutes. 4 Serve with soy sauce, green chilli, coriander leaves and grated ginger.

“Leave out the chilli for a more familyfriendly version ”