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Chinese-style chicken, cabbage and rice pot
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A comforting rice dish filled with fragrant, subtle flavours
½-1 tbsp chiu chow chilli oil, plus extra to serve
4 chicken thighs
4 essential salad onions, whites and greens separated, both finely sliced
20g fresh root ginger, chopped
2 garlic cloves, chopped
300g essential long grain easy cook rice
500ml chicken stock
2 tbsp dark soy sauce
3 tbsp Chinese rice vinegar
½ savoy cabbage, cut into 4 wedges
1. In a flameproof casserole dish, heat the oil over a medium-high heat. Cook the chicken skin-side down for 3 minutes, until light golden. Turn to colour the other side briefly, then use tongs to lift out onto a plate; set aside. Add the salad onion whites, ginger and garlic to the pan; cook for 1 minute, then stir in the rice, stock, 200ml water, soy sauce and rice vinegar.
2. Bring to the boil, then carefully nestle in the cabbage and browned chicken. Reduce the heat to low, cover and cook for 20-25 minutes, until the chicken is thoroughly cooked, the juices run clear and there is no pink meat. Divide everything between 4 warm bowls and serve scattered with the salad onion greens, plus extra chilli oil, if liked.
This recipe first appeared in Waitrose & Partners Food, March 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in February 2020.