One-Pot Chicken Rice

Cook Time 30 minutes

Serves 4

Ingredients

1 tbsp duck fat or any oil

3 cloves garlic, minced

1 thumb-sized piece of ginger, grated

3 spring onions, chopped, reserving some for garnish

1 ½ cups jasmine rice, rinsed 3 times

2 ½ cups chicken stock, heated 

4 chicken thighs, skin-on

1 tsp light soy sauce 

A small splash of sesame oil

To Serve

Chilli oil or sambal, to serve

Method

Heat oil in a deep sauté pan or heavy pot. Sear chicken until the skin is brown and crispy. Remove.

To the same pot, add the garlic, ginger, spring onion and cook until soft and fragrant.

Add the rinsed rice and stir for 1–2 minutes, until it's lightly coated and aromatic. Stir in chicken stock, soy sauce and sesame oil.

Nestle chicken thighs on top of the rice, skin side up. Bring to a gentle simmer, then cover with a tight lid.

Cook on low heat for 20–25 minutes until the rice is tender, the liquid has been absorbed, and the chicken is cooked. 

Serve with the chilli condiment and extra spring onion.