Chinese
10 Minute Kitchen
From
10 Minute Kitchen
season
3
episode
6
Recipe Name: Ep- 6- Braised chicken and jasmine rice
Chicken thighs braised with lap cheong over jasmine rice. Cantonese clay-pot logic.
PREP
0
MINS
Cook
0
MINS
SERVES
4
About this recipe
Chicken thighs braised low with Chinese lap cheong sausage, ginger and spring onion until the meat falls from the bone and the jasmine rice underneath turns golden from the rendered fat. Cantonese clay-pot logic, in a Western pan.
This is the Cantonese clay-pot rice (bo zai fan) translated into a stovetop dish. The rice cooks in the chicken stock with the marinated chicken pressed on top; as the stock evaporates, the rice at the bottom of the pan crisps into a layer the Cantonese call fan jiu, the scorched-rice prize that gets fought over at the table.
Lap cheong is the air-dried Chinese pork sausage, sweet and slightly funky from rice wine and rose-essence soy. Sliced thin on the angle, it renders out perfumed pork fat as the rice cooks and seasons the whole dish from the inside.
Marinate the chicken in light soy, oyster sauce, sesame oil and a splash of Shaoxing wine for at least two hours before cooking. The cai lan (Chinese broccoli) goes in at the end so it stays crisp. Serve straight from the pan with chilli oil and a little dish of dark soy on the side.
Ingredients
- 4 pieces 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
- 3 cups of Chicken Stock
- Marinade
- 1 Garlic Clove, minced or microplained
- 3 tbsp Ayam Oyster Sauce
- 1 tbsp Shao Xing Wine
- 2 tblspn Ayam Sweat Soy
- Pinch cracked Pepper
Method
1. In a bowl combine marinade ingredients.
2. Roughly chop your Chicken Thighs and add to the bowl, leave to marinade for at least 2 hours
3. Use a Braun Miltipractic 3 and blitz the Onion and Garlic. Remove from the chopper into a Chux Cloth and squeeze any excess liquid in the onion.
4. Heat a medium pan over high heat, add your Oil . Then add in your Onion, Garlic and Ginger, cook for 3 minutes or until fragrant. Add in your Chicken and seal until golden brown. They don’t need to be cooked all the way through. Remove the Chicken from the pot and set aside.
5. 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 to the pot and stir until evenly coated, add the Chicken Stock and return the Chicken Thighs and add the Chinese Lap Cheon 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.
6. 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.
7. Once the Cai lan has wilted, add the remaining Spring Onion and let it rest for 5 minutes.
8. Serve the pot on the table and people can help themselves
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