Serves 1
Directions
- 1Marinate the chicken thighs in the ginger puree, soy and oyster sauce.
- 2Add marinated chicken to a pan and cook for 5-7 minutes on each side.
- 3Remove the cooked chicken from the pan.
- 4Deglaze the pan with shaoxing rice wine.
- 5Add garlic, ginger, chilli, chilli oil and spring onions to the pan and cook for a few minutes.
- 6Add chicken stock and coconut milk to the pan.
- 7Add a squeeze of lime and fish sauce.
- 8Add the Pak Choi for a few minutes.
- 9Serve by adding rice to a bowl.
- 10Top the rice with the cooked chicken.
- 11Spoon over the broth.
- 12Garnish with chilli, coriander and a lime wedge.
Ingredients
- 4 chicken thighs
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp ginger puree
- 1 tbsp shaoxing rice wine
- 2 spring onions
- 1 red chilli
- 4 garlic cloves
- 2 cm ginger piece
- 1 tsp chilli oil or paste
- 0.5 lime juice
- 1 splash fish sauce
- 1 tbsp light soy
- 400 ml chicken stock
- 1 tin coconut milk
- 1 Pak Choi
- coriander
- chilli
- jasmine rice
Equipment
panbowl
Tips
- Marinate chicken for 20 minutes.
- You can use any rice you like.
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