Garlic Ginger Chicken Rice Bowl
Delicious, jammy and sticky Garlic & Ginger Chicken Thighs served on a bed of fragrant jasmine rice with quick pickled cucumbers, Pak choi and a soft boiled egg. In my eyes, this is a perfect bowl of...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thegoodbite.co.uk.
Cooking tools:
- Skillet
- Saucepan
- Pot
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Whisk
- Wooden spoon
- Slotted spoon
- Fine-mesh sieve
- Tongs
- Spatula
- Stove
- Plate
- Serving bowl
Ingredients
- 1 cucumber - thinly sliced.
- 2-3 tbsp of rice wine vinegar.
- Tbsp of soy sauce.
- Tsp of granulated sugar.
- 500g boneless, skinless chicken thighs.
- Salt and pepper seasoning, to taste.
- 2 tbsp of cornflour.
- 3 cloves of garlic - finely chopped.
- 15g of ginger - finely chopped.
- Tbsp of groundnut oil.
- Tbsp of unsalted butter.
- 2 tbsp of mirin.
- 2 tbsp of sweet chilli sauce.
- 250g of cooked jasmine rice, split between to portions.
- 1 steamed pak choi - cut in half.
- 1 soft boiled egg - cut in half.
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