Braised chicken with vegetables on rice

Name: Braised chicken with vegetables on rice
Yield: 3 servings
Cuisine: British
Ingredients: 600 g Chicken thighs; Salt; Black pepper; 3-4 slices Fresh ginger; 1 Onion; Carrot 1 whole stick; 2 sticks Spring onion; Red chilli; Water; 3 Tablespoons Soy sauce; half White cabbage; 30 g Water chestnuts; 2 Teaspoons Thick soy sauce or oyster sauce; 1 teaspoon Worcester sauce; 1 teaspoon Sesame oil

Jennifer Su @jennifersu_E

One plate contains all the lovely main nutrients. Simple and easy to make as well.

Jennifer Su @jennifersu_E

One plate contains all the lovely main nutrients. Simple and easy to make as well.

Saved

Ingredients

3 servings

600 gChicken thighs
Salt
Black pepper
3-4 slicesFresh ginger
1Onion
Carrot 1 whole stick
2 sticksSpring onion
Red chilli
Water
3 TablespoonsSoy sauce
halfWhite cabbage
30 gWater chestnuts
2 TeaspoonsThick soy sauce or oyster sauce
1 teaspoonWorcester sauce
1 teaspoonSesame oil

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Steps

1

Dice the chicken and mix well with some salt and black pepper.
2

Heat the frying pan and add in some oil. Pan fry the ginger slices until they turn into golden brown.
3

Add in sliced carrot and onion.
4

Add in the chicken.
5

Put some spring onion in (only the stem bit) and a little bit red chilli.
6

Pour some water and some soy sauce to roughly cover the whole ingredients.
7

Add some thick soy sauce or oyster sauce to darker the sauce.
8

Keep braising for another 20-30 minutes and then add in the finely chopped spring onion (the leaf bit). Then add in some Worcester sauce and sesame oil. Serve the chicken and vegetables with some steamed rice. Enjoy.