Spring Onion and Ginger Crispy Chicken Rice Pot
Be inspired by Hainanese chicken rice with this one-pot finished with crispy chilli oil. You can also use your favourite hot sauce, if you like.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oven to 200°C/180°C fan/gas 4. Pour a dash of vegetable oil in a large casserole dish with a lid. Once hot, season the chicken thighs with salt, then cook skin-side down for 5-6 mins until deeply golden. Remove from the pan and set aside (it shouldn’t be cooked through yet).
Step 2
Pour in a little more vegetable oil, then tip in the spring onions, garlic and ginger. Cook on a medium heat for 4-5 mins until softened and golden around the edges. Tip in the rice and the dark soy and stir to coat in the oil. Pour in the stock, then put the chicken on top of the rice, skin-side up.
Step 3
Put the lid on the casserole dish then put in the oven for 20 mins. Remove from the oven and sprinkle over the coriander and crispy chilli oil to serve, if you like a bit of heat.
- Ingredients
- Based on 4 servings
-
4 Skin On, Bone In Chicken Thighs 1x Sainsbury's British Fresh Chicken Skin on Thighs 1kg -
8 Spring Onions, roughly chopped 1x Sainsbury's Spring Onions Bunch 100g -
4 Garlic Cloves, finely chopped 1x Sainsbury's Garlic -
15g Ginger, peeled and cut into fine matchsticks 1x Sainsbury's Ginger 100g -
2 tsp Crispy Chilli Oil, to serve 1x Lee Kum Kee Chiu Chow Chilli Oil 170g -
10g Coriander, leaves picked, or roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
650ml Vegetable Stock 1x Knorr Stock Pot Vegetable 8x28g -
2tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
200g Basmati Rice, washed 1x Sainsbury's Basmati Rice 500g -
2 tbsp Dark Soy 1x Sainsbury's Dark Soy Sauce 150ml