Cooked Fri 15 Oct, 2010, for Julie-Anne
From Healthy Food Guide Magazine, Oct 2010
2 Spring onions
2T grated fresh ginger (we used about 2t mashed from a jar)
1T soy sauce
2 cloves garlic (we used about 2t mashed from a jar)
750g chicken thighs (we used about 600g, and it seemed to be about the right ratio chicken:rice for our taste)
[we didn't use mushrooms, but it says 500g, thickly sliced]
1c long-grain rice
3c chicken stock (that's two of the small boxes - we only had one and topped it up with water, and it was fine)
2T sweet chilli sauce (we didn't have this, so I put in a squeeze of chilli and about a t of sugar)
1T fish sauce
1c frozen peas
Chop spring onions and cut chicken into chunks. Mix chicken, spring onions, soy sauce, garlic, ginger to coat, then brown in a pan (a big sauce pan is good, we used the electric frying pan and it was too big, especially as we didn't eat it the second it was ready - it would have started to dry out, but we added a little water and then piled it up on one side of the frying pan and turned the heat way down). Take the chicken out put the rice, stock (and/or water), fish and chilli sauces, bring to the boil, covered, then simmer for 10mins. Put the chicken back in and cook again for 8-10 mins (we didn't need this much time as the chicken and the rice cooked faster). Add the peas and let them warm up.
