Chinese
10 Minute Kitchen
From
10 Minute Kitchen
season
3
episode
6
Braised chicken, jasmine rice Chux used to squeeze out liquid in minced onion
With
Jerry Mai
SERVES
4
Ingredients
4 chicken thighs
2 Chinese lap cheong, thick slices on an angle
3 stems spring onion, cut 2cm lengths
1 small knob ginger, julienne
4 garlic cloves
1 bunch cai lan
1 onion, roughly chopped
Rice: 2 cups jasmine rice
Rice: 3 cups chicken stock
Marinade: 1 garlic clove, minced or microplaned
Marinade: 3 tbsp Ayam oyster sauce
Marinade: 1 tbsp shao xing wine
Marinade: 2 tbsp Ayam sweet soy
Marinade: pinch cracked pepper
Method
In a bowl combine marinade ingredients. Roughly chop chicken thighs and add to the bowl, leave to marinate for at least 2 hours.
Blitz the onion and garlic in a hand blender. Remove from the chopper into a Chux cloth and squeeze any excess liquid from the onion.
Heat a medium pan over high heat, add oil. Then add in onion, garlic and ginger, cook for 3 minutes or until fragrant. Add in the chicken and seal until golden brown (doesn't need to be cooked all the way through). Remove the chicken from the pot and set aside.
In the same pot add the white part of the spring onion (bash it with the back of your knife) and cook until softened. Add the jasmine rice and stir until evenly coated, then add the chicken stock.
Return the chicken thighs and add the Chinese lap cheong on top of the rice. Cook the rice on high and once the stock boils, turn the heat down to low and let the stock evaporate.
When the rice is cooked, add cai lan to the pot, close the lid and turn off the heat. The residual heat will wilt and cook the cai lan.
Once the cai lan has wilted, add the remaining spring onion and let rest for 5 minutes. Serve the pot on the table and people can help themselves.
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