Ginger chicken rice bowl, p100
1 tbsp sesame oil, plus extra to serve
2 garlic cloves, finely sliced
10g fresh ginger, chopped into matchsticks
½ chicken stock pot
1 tsp soy sauce
1 tsp rice wine vinegar
55g basmati rice
1 chicken breast, cut into 2cm-thick slices
55g broccoli (regular or long stem), chopped into small pieces
5g fresh coriander, finely chopped
1 spring onion, sliced diagonally into chunks
1 Heat the sesame oil in a pan over a medium heat. Fry the garlic and ginger until they have softened slightly and smell fragrant but haven’t coloured too much.
2 Add 300ml water and chicken stock pot, soy sauce and rice wine vinegar. Bring to a simmer and taste – if needed, add a little salt. Bring to the boil, then add the basmati rice and cook for 5 mins.
3 After 5 mins, turn the heat down to a gentle simmer and add the chicken and broccoli (long stem broccoli will take slightly less time, so add this when you only have 4-5 mins left). Put a lid on and cook for 8 mins. You want it to stay at a gentle simmer so the chicken poaches but doesn’t toughen.
4 Put the coriander and spring onions in a serving bowl. Once the chicken and rice are cooked, spoon into the bowl with the coriander and spring onion and mix together. Finish with a final drizzle of sesame oil to serve.