Ingredients
- 2 spring onions
- 1 inch piece of ginger
- 2 garlic cloves
- Small bunch coriander
- 2 bunches Chinese broccoli
- 2 bunches pak choy
- 600g chicken thigh fillets
- 300g Jasmine rice
- 1/2 tsp chilli flakes
- 1 1/2 tsp sesame oil
- 2 tsp Chinese barbeque seasoning
- 80 ml (1/3 cup) neutral flavoured oil
- 70 ml soy sauce
- 3 tsp white vinegar
- 1 1/2 tsp sugar
Method
- Trim and thinly slice the spring onions on an angle. Peel and finely grate the ginger. Crush or finely chop the garlic. Pick the coriander leaves, then finely chop the stems, keeping them separate. Coarsely chop the broccoli and pak choy, keeping the stems and leaves separate. Slice the chicken into strips.
- Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
- Meanwhile, put the spring onion, ginger, half the garlic and ½ tsp chilli flakes in a heatproof bowl. Heat 60ml (¼ cup) oil in a large deep frypan until beginning to smoke. Remove from the heat, carefully pour the oil over the spring onion mixture and stir to combine. Reserve the pan.
- Add 1½ tsp sesame oil, 60ml (¼ cup) soy sauce, 3 tsp white vinegar and 1½ tsp sugar to the dressing, stirring to dissolve the sugar. Combine the coriander stems, remaining garlic, 2 tsp Chinese barbecue seasoning and 2 tsp soy sauce in a shallow dish. Add the chicken and toss to coat.
- Heat 2 tsp oil in the reserved pan over high heat. Stir-fry the chicken for 3-4 mins until browned and cooked through. Remove from the pan. Heat 2 tsp oil in the pan over high heat until hot. Stir-fry the broccoli stems for 1 min. Add the pak choy stems and broccoli leaves and stir-fry for 1 min.
- Add the pak choy leaves and stir-fry for 1 min or until wilted. Divide the rice, chicken and vegetables among bowls. Drizzle with the dressing and scatter with the coriander leaves to serve.
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
