Manages to be the most delicately delicious and comforting meal, whilst also being a super-simple weeknight dinner. Not authentic, but well worth eating anyway. Feeds 4
- 350g basmati rice, washed
- 600ml boiling water mixed with 1 chicken stock cube, 1 tbsp soy sauce, 0.5 tbsp turmeric, 1 tbsp sesame oil and a pinch white pepper
- 4 spring onions, trimmed and lightly squished
- 6 slices ginger
- 4 garlic cloves, squished with the side of your knife
- 2 stalks lemongrass, trimmed and squished with the side of your knife
- 8 small chicken thighs
- Put a large saucepan or deep frying pan with a lid over a high heat
- Brown the chicken thighs in a little oil briefly over high heat. Then remove from the pann
- Add the rice, stock, spring onions, ginger, garlic and lemongrass
- Stir together, bring to the boil and place the chicken thighs on top
- Pop the lid on and turn down to a simmer
- Cook for 20 mins, then leave off the heat with the lid on to steam for a further 10 mins
- Remove all the bits from the rice and slice the chicken
- Serve the rice and sliced chicken with some sliced cucumber and dipping sauces – this could include chilli vinegar sauce, a sweetened soy sauce (like kecap manis) and a dip made of finely minced coriander, spring onion and ginger with a couple of tbsp hot oil poured over
Sophie cooks 