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Servings: 4
Ingredients
- 2 measuring cups jasmine rice
- 2 tbsp vegetable oil
- 2 spring onions finely sliced
- 1 tbsp ginger minced
- 2 garlic cloves minced
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- 4 chicken thighs skin on
- 1 cucumber sliced
- 1 red chilli sliced
- coriander leaves to serve
Dressing
- 1.5 tbsp soy sauce
- 4 tbsp hot water
- 1 tsp sesame oil
- 1/2 tsp sugar
Instructions
- Heat oil in a small saucepan over medium heat. Add spring onions, ginger and garlic and fry until fragrant.
- Remove the pan from the rice cooker, place the rice inside and wash 2-3 times, or until the water is mostly clear. Make sure the outside of the pan is dry and place it back inside the rice cooker. Fill the pan with water until you reach ‘2’ on the ’long grain' scale.
- Add the oil and spring onion mixture to the pan and give a gentle stir. Add the chicken thighs to the pan, skin side up and season with salt and white pepper. Close the lid, select ‘long grain' and press start.
- Whilst the rice and chicken cook, make the dressing. Combine the dressing ingredients in a small bowl and set aside.
- When the rice cooker beeps, press stop and open the lid. Remove the chicken and place on a chopping board, slice. Use the rice scoop to fluff up the rice.
- Divide the rice and chicken between bowls. Spoon dressing over the chicken and serve with sliced cucumber, chilli and coriander leaves.
