Steamed Chicken Rice with Greens Recipe |
Ingredients: Serves 4 |
450g boneless chicken legs 450g bok choy 2 stalks of scallion, use white part and cut into pieces 6 slices ginger 4 Chinese black mushrooms, softened in water and shredded (stems removed) 1¾ cups canned chicken broth ¾ teaspoon salt a pinch of pepper 1 teaspoon soy sauce 2 cups rice sesame oil (optional) |
Method: Wash and pat dry chicken legs, then cut into bite-size pieces. Cut bok choy into pieces. Heat 1 tablespoon oil, pan-fry chicken until it is golden brown. Heat 1 tablespoon oil, stir fry scallions, ginger, black mushroom shreds until fragrant. Add bok choy and 2 tablespoons water. Cover and cook until steam appears; remove. Place chicken, bok choy and chicken broth (mixed with salt, pepper and soy sauce in a bowl) in a rice cooker and cook until rice is done. Before serving, drizzle some sesame oil (if preferred) and serve hot. |
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