Comforting Asian one-pot meal combining fragrant rice and tender chicken. Simple weeknight recipe with minimal cleanup. Ready in under 45 minutes.
Marinate chicken thighs for 15-20 minutes.
Heat a deep pan, add 1 tbsp vegetable oil, and set to medium-high heat.
Add chicken and brown on each side for 2 minutes. Add garlic and shallots, stir-fry for 1 minute. (Optional: Add Kung pao Sauce and stir-fry chicken for another minute)
Add shiitake mushrooms and 2 tbsp water, stir for 1 minute, then remove and set aside.
In the same pan, add washed rice, 500g water, and seasoning, stir well.
Bring to a boil over medium-high heat.
Once rice has absorbed half the water, add chicken and mushrooms on top.
Turn heat to low, cover, and simmer for 10 minutes.
After 10 minutes, check if water is absorbed. If there's still water, cook for another 5 minutes.
Once water is absorbed, drizzle 2 tbsp vegetable oil around the sides, turn heat to medium-high, and cook for 2-3 minutes to form a crust.
Remove from heat, garnish with spring onions, and serve with Lee Kum Kee Sweet Soy Sauce.
PREP TIME: 20 MINUTES | COOKING TIME: 25 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
