Description
This Brothy Rice Recipe is a comforting and nourishing meal made with tender marinated chicken, sticky rice, vegetables, aromatic spices, coconut milk, and a flavorful broth. It’s a simple, warming dish that’s perfect for a cozy and satisfying meal.
Ingredients
- For the chicken:
- 6 boneless, skinless chicken thighs
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp ginger paste
- 1/4 tsp garlic powder
- For the broth:
- 2 tbsp sesame oil
- 4 spring onions
- 1 red chilli
- 3 garlic cloves
- 1 tbsp ginger paste
- 1 tbsp soy sauce
- 2 tsp paprika
- Juice of 1/2 lime
- 1 tbsp maple syrup
- 1 vegetable stock pot or 1 stock cube
- 1 400g can light coconut milk
- 1 cup water
- 1 Pak Choi, trimmed
- To serve:
- 3-4 servings sticky rice
- Fresh coriander, chopped
- Chilli oil
- Spring onions, chopped
Instructions
- Preheat the oven to 220°C/200°C fan/400°F.
- Add the chicken thighs and all the marinade ingredients to a large baking dish. Mix until the chicken is evenly coated, then bake for 35-40 minutes, or until cooked through.
- Meanwhile, heat the sesame oil in a large pan over medium heat. Add the chopped spring onions, chilli, garlic, and ginger paste. Cook for 2 minutes.
- Add the soy sauce, paprika, lime juice, maple syrup, and vegetable stock pot. Pour in the coconut milk and water.
- Bring the broth to a gentle simmer, cover, and cook for 10 minutes.
- Add the Pak Choi and continue cooking for a further 2 minutes, until softened.
- Serve the brothy mixture with sticky rice, fresh coriander, chilli oil, and chopped spring onions.
Notes
- Serve the broth with freshly cooked sticky rice for the best texture.
- Adjust the amount of red chilli and chilli oil to suit your preferred level of heat.
- The chicken can be prepared while the broth is simmering to save time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake, Stove Top
- Cuisine: Asian