RCI-MT.004.0690.001
Rice Chicken
Rice Chicken from the Recidemia collection
Prep15 min
Cook45 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- one natural Chicken or Chicken legs1 unit
- 1 unit
- 1 unit
- laos powder of fresh laos1 unit
- ginger powder of fresh ginger1 unit
- good soy sauce (not conimex brand)1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Cut the chicken into bite-sized pieces or use chicken legs as is; peel and mince the onion and garlic cloves.
2
Heat cooking oil in a large pot or wok over medium-high heat until shimmering.
2 minutes
3
Add the minced onion and garlic to the hot oil, stirring frequently until fragrant and softened, about 2-3 minutes.
3 minutes
4
Add the chicken pieces to the pot and brown on all sides, stirring occasionally, about 5-7 minutes.
6 minutes
5
Sprinkle the laos powder, ginger powder, and chicken cubes over the chicken; stir well to coat all pieces evenly.
6
Pour in the soy sauce and add a pinch of MSG; stir to combine thoroughly with the chicken and aromatics.
7
Add enough water to just cover the chicken; bring to a boil, then reduce heat to medium-low.
2 minutes
8
Simmer covered for 20-25 minutes until the chicken is cooked through and tender, stirring occasionally.
22 minutes
9
Taste and adjust seasoning with additional soy sauce or MSG if needed; the sauce should be rich and well-reduced.
10
Serve the rice chicken hot over steamed white rice, spooning the flavorful sauce over the chicken.