Braised Chicken and Jasmine Rice

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Tender chicken, savory Lap Cheong, and fragrant jasmine rice come together in this one-pot wonder. Marinated, seared, and slow-braised to perfection—comforting, flavorful, and effortlessly delicious!

Ingredients

Ingredients

• 4 pieces Chicken Thighs
• 2 Chinese Lap Cheong, thick slices on an angle
• 3 Stems Spring Onion, cut 2cm lengths
• 1 small knob Ginger, julienne
• 4 Garlic Cloves
• 1 bunch Cai Lan
• 1 Onion roughly chopped

Rice

• 2 cups Jasmine Rice
• 3 cups of Chicken Stock

Marinade

• 1 Garlic Clove, minced or microplained
• 3 tbsp Ayam Oyster Sauce
• 1 tbsp Shao Xing Wine
• 2 tblspn Ayam Sweat Soy
• Pinch cracked Pepper

Method

1. In a bowl combine marinade ingredients.
2. Roughly chop your Chicken Thighs and add them to the bowl, Leave to marinade for at least 2 hours
3. Use a Braun Miltipractic 3 and blitz the onion and garlic. Remove from the chopper into a Chux Cloth and squeeze any excess liquid in the onion.
4. Heat a medium pan over high heat, add your oil . Then add in your onion, garlic and ginger, cook for 3 minutes or until fragrant. Add in your chicken and seal until golden brown. They don’t need to be cooked all the way through. Remove the chicken from the pot and set aside.
5. In the same pot add the white part of the spring onion (bash it with the back of your knife) and cook until softened. Add the jasmine rice to the pot and stir until evenly coated, add the chicken stock and return the chicken thighs and add the chinese lap cheon on top of the rice. Cook the rice on high and once the stock boils turn the heat down to low and let the stock evaporate.
6. When the rice is cooked, add Cai lan to the pot, close the lid and turn off the heat. The residual heat will wilt and cook the Cai lan.
7. Once the Cai lan has wilted, add the remaining spring onion and let it rest for 5 minutes.
8. Serve the pot on the table and people can help themselves

Equipment

• MultiQuick 9 Hand blender MQ 9187XLI — Buy