One-pot Asian rice
52
- Prep Time15 mins
- Total Time35 mins
- Makes4 Servings
Roberto Caruso
Ingredients
1 tbsp canola oil
4 skinless, boneless chicken thighs
2 garlic cloves, minced
1 tbsp minced ginger
1 1/2 cups jasmine rice, rinsed well and drained
3 cups no-salt chicken broth
3 tbsp hoisin sauce
1 to 2 tsp chili-garlic sauce
113-g pkg fresh shiitake mushrooms, stems removed and quartered
4 stalks Chinese broccoli or baby bok choy
1 tsp dark sesame oil
Instructions
Heat a large pot over medium-high. Add canola oil, then chicken. Cook until golden brown, 2 to 3 min per side. Transfer chicken to a plate. Add garlic, ginger and rice to pot. Cook, stirring constantly, for 1 min. Add broth. Stir in hoisin and chili-garlic sauce. Arrange mushrooms and chicken over rice and broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until rice is almost tender, 10 to 12 min.
Remove lid. Lay greens over chicken and rice. Cover and continue simmering until greens are just tender, about 5 more min. Drizzle sesame oil over finished dish before serving.
Nutrition (per serving)
Calories 469, Protein 26g, Carbohydrates 65g, Fat 11g, Fibre 3g, Sodium 334mg.
Wine Pairings
FRAGRANT CHICKEN RICE Pair it with: A complex grape. Although the variety is native to France's northern Rhone valley, some of the world's oldest marsanne vines grow in Tahbilk in Australia's Victoria region. This is a fabulously multi-layered wine that complements Asian flavours. Our pick: p 244 Tahbilk Marsanne, Australia, $17.
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