SunRice

One Pot Chicken Rice

I am using:

Prep time

10min

Cook time

35min
SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

- Long grain, ideal for Southeast Asian dishes - Commonly used in stir fries and curries - Slightly sticky but fluffy texture - Excellent for fried rice, stir fry, and curry recipes - SunRice Jasmine rice has a delicious fragrance - Evokes sights and sounds of Southeast Asia - Rinse rice before cooking; cook without salt to preserve fragrance - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 300 g SunRice Jasmine Rice

  • 3 shiitake mushrooms (finely sliced )

  • 1 spring onions (scallions) (trimmed, cut into 5cm strips )

  • 2 slice ginger, skin-on

  • 2 garlic cloves (finely chopped )

  • 1 tbsp sesame oil

  • 2 cup chicken stock

  • 2 chicken drumsticks

  • 2 chicken thigh

  • 2 baby bok choy, quartered lengthways

  • Sesame oil, ketchup manis, sliced cucumber and sambal oelek (to serve )

  • 1 cup chopped spring onions (scallions)

  • 1 ginger (peeled and chopped )

  • 1 tsp sea salt

  • ⅓ cup vegetable oil

  • 2 tsp sesame oil

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of One Pot Chicken Rice

Method

  • Place the SunRice Jasmine Rice, shiitake, spring onion, ginger, garlic, sesame oil and chicken stock in the bowl of a rice cooker. Nestle the chicken pieces into the rice. Close the lid and select the Automatic setting on the rice cooker, then press Start. Leave until the rice cooker automatic function finishes and the rice and chicken are cooked through. Approx. 20mins

  • Once it clicks to warm, place the bok choy on top, cover and allow to steam for 5 mins.

  • Meanwhile, in a small food chopper, blend the spring onions, ginger, garlic and salt until it is finely chopped. Place into a heatproof bowl. Heat the veg oil until a chopstick or wooden spoon placed into the oil sizzles. Then carefully pour the hot oil over the spring onion paste. Add the sesame oil and stir until combined.

  • To serve, remove the green and chicken, slice the thighs into 2cm thick slices and drizzle with sesame oil and ketchup manis transfer the chicken to a chopping board. Slice the thigh pieces. Scoop the rice into a small rice bowl and turn out a perfect mound onto a plate, surround with greens, chicken, cucumber and sauces.

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