Hainan chicken with whole grain rice
A beautifully moist chicken dish with a delicious, Chinese-style sauce flavoured with ginger and garlic. Surely a midweek winner in every household.
This dish is simplified by using pre-cooked wholegrain rice, but you could use any variety you like.
Rice type: Wholegrain rice
Preparation Time: 10 mins
Cooking Time: 45 minutes
• 4 x skin on chicken breasts
• 1 x litre chicken stock
• 8 spring onions
• 1 bunch fresh coriander
• 2 cloves garlic
• 4 slices of ginger about 1cm thick
• ½ a cucumber finely sliced
• 2 ripe tomatoes finely sliced
• 1 red chili finely diced
• 50ml dark soy sauce
• 2 x tbsp sesame seed oil
• 2 x pouches wholegrain rice
Place the chicken in a large saucepan and seal the chicken until a golden brown colour. Pour in the stock and add the spring onions, garlic and ginger.
Bring to the boil, cover and simmer for 30-35 minutes.
Remove the chicken from the stock and leave to rest on a plate. Turn up the heat so that the stock starts boiling and leave to reduce for a further 10 minutes.
While the stock is reducing, prepare the garnishes:
Finely chopped fresh coriander
Brush the chicken with the sesame oil and season lightly.
Heat the Tilda steamed wholegrain basmati in wok and add the red chili and stir through. Serve the rice in bowls along with some of the stock, the chicken and the garnishes topped with soy sauce.