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Ingredients
Method
- 500g chicken thigh fillets, cut into chunks
- 2 tbsp sugar
- 3 tbsp soy sauce
- ½ tbsp fish sauce
- 3 tbsp sake
- 30g finely chopped ginger
- 300g basmati rice, rinsed
- 1 tbsp oil
- 1 chicken stock cube
- 2 star anise
- 2 tsp toasted sesame oil
- Shredded spring onions, to serve
- Add the chicken chunks to a bowl with the soy sauce, sugar, fish sauce, sake and half the ginger. Cover and leave to chill for up to 4 hours.
- When ready, heat the oil in a casserole dish and cook the chicken with the marinade for 10 mins to brown all over. Remove with a slotted spoon and set aside. Add the rice to the pan and crumble in the stock cube, then add the remaining ginger, sesame oil, star anise, a pinch of salt and 600ml water.
- Bring to the boil and return the chicken to the pan. Cook on a low heat - covered - for 15 mins, then leave to rest for 15 mins. Divide between bowls and serve with shredded spring onions.
30 mins
4 serving
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