Cuisine
Time
45 mins mins
Servings
2 people
400g boned, skinless chicken thighs
280g jasmine rice
340ml chicken stock
½ onion
1 thumb-sized piece of ginger (roughly chopped)
2 spring onions (sliced in half
The Marinade
2 teaspoons sesame oil
2 tablespoons light soy sauce
2 tablespoons Shaoxing rice wine
1 teaspoon granulated sugar
1 thumb size piece of ginger grated
3 garlic cloves grated
Chilli Paste
1 thumb-sized piece of ginger
2 cloves garlic
1 tsp sugar
5 birds eye chillies
Juice of a lime
Trim all the fat and bone from the chicken and place in a pot with the chicken stock. Add the spring onions and ginger and allow that broth to simmer on the side.
Cut the chicken thighs into 5mm slices and put in a bowl. Add the marinade ingredients to the bowl and, using your hands, rub them together until all the marinade has been absorbed.
Rinse the rice 2–3 times to get rid of any excess starch, then drain the rice through a sieve.
