Recipe for Chinese style chicken thighs with egg and vegetable rice

How to make Chinese style chicken thighs with egg and vegetable rice

1. 1. Pre-heat oven and cook chicken thighs according to pack instructions.

2. 2. While chicken is cooking, thoroughly rinse rice in cold water until water is clear (not cloudy).

3. 3. Heat oil and butter together in a large pan over a medium heat.

4. 4. Add finely chopped onion, garlic, ginger and bay leaf to the pan and cook until softened.

5. 5. Add rice, salt, pepper and turmeric. Cook for a few minutes (the rice will start to smell like popcorn).

6. 6. Add water to the rice, stir and once boiling, cover with a lid, reduce heat and cook on low for around 5 minutes.

7. 7. Add peas and sweetcorn to the rice, cover again and cook until all water has been absorbed (around 5-7 minutes).

8. 8. Remove lid and mix in egg. Stir until egg is cooked.

9. 9. Cover again, turn off the heat and allow the rice to sit undisturbed for around 10 minutes.

10. 10. Fluff up the rice gently with a fork and serve with the chicken.

11. 11. Enjoy! :)

12. 12. *Notes* You can use chicken drumsticks or breast instead of thighs. Also delicious with chinese style pork steaks/chops instead of chicken. You can substitute meat for quorn/tofu for a vegetarian option :) You can add other veggies to the rice like carrot, bell pepper, spring onion, etc... Add sliced fresh chillies to the rice for a spicy kick! If rice isn't quite cooked, add a little extra water during cooking time. You can use regular long grain or brown rice instead of basmati rice. Add a dash of soy sauce to the rice for extra flavour!