(recipe, left), sliced 1/2 Lebanese cucumber, sliced heavy-based saucepan over moderate heat. Add garlic and ginger; cook and stir for 30 seconds or until fragrant. Transfer or until well coated in oil mixture. Add stock; bring to the boil. Reduce heat; simmer, covered, for 12 minutes or until liquid is absorbed and rice is tender (craters will appear on the surface). Remove from heat. Stand, covered, for 5 minutes. Stir with a fork to separate grains. to reserved oil. Combine chopped chilli and dark soy sauce in another bowl. Top with cucumber and coriander; drizzle with light soy sauce. Serve chicken with the ginger oil, green onion and chilli soy sauce
2 Heat sesame and peanut oils in a medium
3 Add rice to pan; cook and stir for 2 minutes
- Amount Per Serving
- % Daily Value *
- Total Fat 44.0g68%
- Saturated Fat 9.1g46%
- Cholesterol 131.5mg44%
- Sodium 545.8mg23%
- Total Carbohydrate 20.8g7%
- Dietary Fiber 3.8g16%
- Sugars 1.1g
- Protein 45.6g92%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
arrange, basic, boiling, bowl, breasts, chicken, chinese, chopped, combine, coriander, extra, finely, ginger, green, heatproof, leaves, light, meanwhile, oil, onion
