Possibly the Best Chicken & Rice Ever
This is one of my favourite nourishing meals. It's simple, packed with protein and comes together with minimal effort.
It’s all made in the Pressure cooker. Alternatively, you could use a rice cooker.
The chicken becomes tender and juicy, while the rice absorbs all the flavour from the ginger and spring onion. Serve it as is, or pair it with some stir-fried vegetables for a complete meal.
Ingredients
Serves 4-6
Chicken & Rice
1 cup basmati rice, rinsed
6–8 chicken thighs or drumsticks
4 spring onions, white parts only
3 slices of ginger
4 cups water
Pinch of salt
Spring Onion Sauce
2 tbsp olive oil
4 spring onions, green parts only, finely sliced
1 tbsp grated ginger
Dash of sesame oil
Optional Additions
Stir-fried vegetables of your choice:
Broccoli
Broccolini
Bok choy
Carrot
Green beans
Mushrooms
Capsicum
Snow peas
Method
Rinse the rice and place it into the pressure cooker.
Add the chicken, spring onion whites, sliced ginger, water and salt.
Seal the lid and cook on high pressure for 15 minutes.
Allow the pressure to release naturally.
Remove the chicken and shred the meat, discarding the bones if using drumsticks.
To Make the Spring Onion Sauce
Heat the olive oil in a small pan over low heat.
Add the sliced spring onion greens and grated ginger, and remove from the heat
Stir through the sesame oil
Pour the spring onion sauce over the chicken and mix
To Serve
Spoon the chicken and rice into bowls
Serve alongside stir-fried vegetables if desired.
Top with a sprinkle of fresh spring onion and black sesame seeds
Food as medicine always
Annabelle xx
