Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 1kilograms chicken thigh fillets
- 1 brown onion, thinly sliced
- 2 sticks celery, thinly sliced
- 2 cloves garlic, crushed
- 1tablespoons freshly grated ginger
- 1/4 cup Lee Kum Kee Hoisin Sauce
- 1/4 cup Lee Kum Kee Char Siu Sauce
- 1tablespoons Lee Kum Kee Premium Soy Sauce
- 2tablespoons rice wine vinegar
- 4 cups cooked jasmine rice (to serve)
- 2teaspoons sesame seeds, toasted
- 2 spring onions, thinly sliced
- 1 long red chilli, thinly sliced
- 1/4 bunch coriander, leaves picked
Description
Dinner is sorted tonight with this tasty, hearty braised chicken and rice dish. The delicious blend of Asian flavours will win over hearts and stomachs.
Method
Step 1 of 3
Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, in batches, for 2 minutes each side or until browned. Transfer to a plate. Reduce heat to medium. Add onion, celery, garlic and ginger. Cook, stirring, for 3 minutes or until softened.
Step 2 of 3
Whisk sauces, vinegar and 2/3 cup water in a jug. Return chicken to pan. Pour sauce mixture over chicken. Bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until chicken is cooked. Remove chicken from pan.
Step 3 of 3
Increase heat to high and boil sauce for 5 minutes or until reduced slightly. Spoon rice into bowls. Top with chicken and sauce. Serve sprinkled with sesame seeds, onion, chilli and coriander.
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