Layered Sesame Chicken and Mushroom Rice Pot
A one-stop shop recipe for juiciest chicken and comforting, fragrant rice. Once you try layering your rice dishes like this, you'll never look back.
Method
Based on 4 servings, adjust as needed.
Step 1
Start by dicing the chicken into 3cm pieces and slicing the shittake mushrooms. Place them into a bowl with half of the ginger and garlic paste the oyster sauce, cornflour, dark soy sauce, rice wine vinegar and toasted sesame oil. Mix well and leave to one side.
Step 2
Slice the spring onions keeping the white parts chunky and the green part finely sliced. Wash the jasmine rice really well under cold running water until the water runs clear.
Step 3
Place a large frying pan or saute pan (make it non-stick with a tight-fitting lid) onto medium heat and add the veg oil. Add the whites of the spring onions along with the remaining ginger and garlic paste. Cook for 1 minute before adding the washed rice string well and and cooking for a further 1 minute.
Step 4
Add the hot chicken stock the sugar and a generous pinch of salt. Bring to a simmer, turn the heat to medium and place on the lid and bring to a simmer. If you don't have a lid, you could use tin foil, tightly wrapped.
Step 5
Remove the lid and pour the marinated chicken and mushrooms along with all the sauce, over the rice. Spread into an even layer. Replace the lid and cook for a further 30 minutes on a low heat. Don't be tempted to stir. You can also pop the whole pan into the oven if you prefer at 180°C, but you must ensure the pan and the lid is oven safe.
Step 6
Toast the sesame seeds while you wait for the rice to cook and set aside.
Step 7
After 30 minutes, turn off the heat and allow to stand for 10 minutes. Sprinkle over the toasted sesame seeds and the green spring onions. Gently stir the chicken through the rice when serving. Serve with spicy kimchi if you like.
- Ingredients
- Based on 4 servings
-
600mls Chicken Stock, made from a cube or stock pot 1x Sainsbury's Stock Cubes, Chicken 10x10g -
350g Jasmine Rice, or use long grain 1x Tilda Fragrant Jasmine Rice 500g -
100g Spring Onions, whites sliced into 2cm pieces, green finely sliced 1x Sainsbury's Spring Onions Bunch 100g -
2 tbsp Sesame Seeds 1x Sainsbury's Sesame Seeds 50g -
1 tbsp Oil 1x Sainsbury's Vegetable Oil 1L -
4 tbsp Spicy Kimchi 1x Vadasz Raw Kimchi 400g -
1 tsp Sugar 1x Sainsbury's White Granulated Sugar 500g -
3 tbsp Ginger and Garlic Paste 1x KTC Minced Garlic & Ginger Paste 210g -
3 tbsp Oyster Sauce 1x Sainsbury's Oyster Sauce 150ml -
6 Skinless Chicken Thighs, cut into pieces 1x Sainsbury's British Fresh Chicken Thigh Fillets Skinless & Boneless 640g -
12 Shiitake Mushrooms, sliced 1x Sainsbury's Shiitake Mushrooms, Taste the Difference -
2 tbsp Toasted Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
2 tbsp Dark Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
1 tbsp Rice Wine Vinegar 1x Yutaka Japanese Rice Vinegar 150ml -
1 tbsp Cornflour 1x Sainsbury's Cornflour 500g