Name: Five-spice chicken with brown rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 750 gram (1½ pounds) chicken thigh fillets, sliced thinly; 2 clove garlic, crushed; 2 centimetre (¾-inch) piece fresh ginger (10g), grated; 2 teaspoon five-spice powder; 2 tablespoon honey; 2 tablespoon kecap manis; 2 tablespoon peanut oil; 1 medium red onion (170g), sliced thinly; 1 1/2 cup (300g) brown medium-grain rice; 2 1/4 cup (560ml) water; 150 gram (4½ ounces) green beans, halved lengthways, chopped coarsely; 115 gram (3½ ounces) baby corn, halved lengthways

Five-spice chicken with brown rice

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Serves 4

Prep

20M

Cook

45M

Total

1H 5M

Ingredients

750 gram (1½ pounds) chicken thigh fillets, sliced thinly

2 clove garlic, crushed

2 centimetre (¾-inch) piece fresh ginger (10g), grated

2 teaspoon five-spice powder

2 tablespoon honey

2 tablespoon kecap manis

2 tablespoon peanut oil

1 medium red onion (170g), sliced thinly

1 1/2 cup (300g) brown medium-grain rice

2 1/4 cup (560ml) water

150 gram (4½ ounces) green beans, halved lengthways, chopped coarsely

115 gram (3½ ounces) baby corn, halved lengthways

Method

1.Combine chicken, garlic, ginger, five-spice, honey and kecap manis in medium bowl; cover, refrigerate 1 hour or overnight.

2.Wash rice with cold water until water runs clear; drain well.

3.Combine oil, onion, rice, the water and undrained chicken mixture in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 30 minutes or until cooker automatically switches to keep warm.

4.Add beans and corn to cooker; secure lid. Switch to keep warm; stand 20 minutes. Stir vegetables through rice; season to taste.

Recipe not suitable to freeze. Kecap manis is a sweet, thick soy sauce and is available from Asian grocery stores or in the Asian section of large supermarkets.
Note

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