This recipe was sent to me by Poh, my new BFF – where BFF status is based on a dodgy forty minute video link up between us and five other people. But hey, I decided Tracey was the one based on less interaction, so totally within type.
This post isn’t a sponsored post as such, but I wanted to share the recipe anyway and felt odd about not including the fact I’ll be working a little bit with Poh and Sunrice over the next couple of months, which is really exciting.
Sometimes I don’t have the energy for cooking anything fancier than spag bog, but when I have the giveashitness there really isn’t anything I’d rather do. I love to trying new recipes. I love cooking in general. I really, really love eating and feeding my family stuff they like.
This recipe was different for a couple of reasons. One, brown rice. Two, the method of cooking the brown rice. Three, the oil bit with step seven.
From their part, the kids demanded white rice with the chicken, meaning I got to have leftovers the next day – which is also a favourite thing I love. This isn’t a reflection on the rice, which was delicious, so much as our kids not being especially adventurous with their tastebuds. But they had some and who knows, maybe next time.
Meanwhile, here’s this wonderful recipe my friend, Poh, gave me. I hope you give it a go and like it too.
You Will Need:
For the rice
1 Tbs rice bran oil or vegetable oil
2 cloves garlic, peeled, chopped finely
2 slices ginger, 5mm thick, bashed
2 cups brown rice
3 cups chicken stock
salt to taste
For the chicken
8 stalks spring onions, finely sliced
6-7cm ginger, peeled, finely grated
2 tsp salt
1/3 cup rice bran or vegetable oil
8 chicken thigh fillets or 4 breasts, scored at 2cm
8 heads of Bok choy (I used Pak choy)
STEP ONE: Combine the oil, garlic and ginger in a non-stick saucepan. Saute until golden and fragrant.
STEP TWO: Add the rice and toast until the rice is coated with oil.
STEP THREE: Add the stock. Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.
STEP FOUR: Remove from the heat and allow to sit for a further 10 minutes before fluffing up with a spoon.
STEP FIVE: Preheat oven at 180ºC
STEP SIX: Combine the spring onion, ginger and salt in a medium mixing bowl.
STEP SEVEN: Heat the oil in a small saucepan until smoking, then carefully pour this over the spring onion, ginger and salt. This will spit aggressively so stand back.
STEP EIGHT: Place all the chicken in an oven proof dish preferably with a lid, (otherwise cover tightly with foil) then spread all the green sauce over the meat.
STEP NINE: Cover and bake for 15 minutes or until the chicken is cooked through. I don’t know what I did wrong, but it took me 30 minutes for chicken to be cooked.
STEP TEN: When chicken is about done, blanch boo choy with boiling hot water for 1 – 2 minutes, drain.
STEP ELEVEN: Plate up, remembering to save the best looking servings for the judges.
STEP TWELVE: Be sure to include the phrase, “My friend, Poh, who gave me this recipe,” in any and all dinner conversation topics.
“Raising a family on little more than laughs”
Sharing is caring. Plus it really does make a difference. Thanks heaps.