For this simple must try recipe you bake free range chicken and rice with 5 spice and fresh ginger. Served with blanched Chinese broccoli, this is an effortlessly delicious dish.
30 Minutes. Free Range. Dairy Free. Sugar Free.
400g Australian free range chicken thigh
1 bunch Chinese broccoli
1 tablespoon 5 spice powder
1/4 cup long grain rice
1 garlic clove
1/2 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/2 tablespoon kecap manis
Heat oven & prepare ingredients
Heat oven to 200ºC on bake. Cut chicken into bite size pieces and season with salt and pepper. Peel and grate ginger, crush garlic.
Heat olive oil in an oven-proof pot or pan with a lid over a high heat. Cook chicken for 2 minutes until lightly coloured. Add garlic, ginger, 5 spice and stir fry for a further minute. Add rice and premix sauce, mix well. Add enough water to cover the rice and chicken by an extra 1cm. Stir well to combine. Put the lid on the pot and place into oven on middle rack. Cook for 20 minutes. Remove pot from oven. Do not remove the lid. Allow to cool for 10 minutes before serving.
Cook greens & serve
Bring a medium sized pot of water to the boil. Cut the Chinese broccoli into 4 lengths and blanch for 1 minute before draining. Season with salt and pepper. Serve with the chicken and rice.
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