Start your week right with this one-pot meal of coriander chicken and mushroom brown rice that takes just one hour and 20 minutes to whip up – and most of that time is waiting for the rice to cook.
The usual ratio of cooking brown rice is one part of rice to 11/2 parts of liquid. But as there are other ingredients in the mix which can add moisture, cutting back slightly on the cooking liquid – in this case, chicken stock – helps prevent the rice from being mushy.
For this recipe, I reduce the amount of chicken stock by 25ml. If you find the rice too hard, add a little more stock and let it cook longer until it becomes as soft as you want.
I do not add salt to the rice as I use canned chicken stock for convenience, which contains sodium. If you like it more savoury, add a pinch of salt.
If you do not have chicken stock, substitute with plain water and add 1 heaped teaspoon of salt.
The protein in this one-pot meal is mainly from the chicken. For maximum flavour, marinate the meat the night before or first thing in the morning.
If you are short on time, use a skewer to pierce the meat before marinating it for 15 minutes while you prepare the other ingredients.
I use fresh shiitake mushrooms as they do not require soaking and are inexpensive.
Although this is a one-pot dish, I pre-fry the rice mixture and meat for extra flavour and colour. I also leave the chicken skin on. You can remove it for a healthier meal, and skip the stir-frying steps.
CORIANDER CHICKEN AND MUSHROOM BROWN RICE
INGREDIENTS
2 boneless chicken legs (800g), cut into 4cm by 4cm bite-sized pieces
50g fresh coriander, chopped
25g garlic, chopped
1/3 tsp ground white pepper
½ tsp salt
2 Tbs cooking oil
80g whole garlic cloves,
lightly bruised
5 fresh shiitake mushrooms
(100g), chopped
2½ cups of brown rice (350g), rinsed
1 Tbs sesame oil
500ml canned chicken stock
30g fried shallots
250g xiao bai cai (Shanghai greens)
METHOD
1. Place the chicken in a bowl, add the chopped coriander, chopped garlic, white pepper and salt. Mix well. Cover with clingwrap and put in the fridge to marinate for at least 15 minutes.
2. In a non-stick frying panRead More – Source
The post Hearty one-pot meal appeared first on News Wire Now.
