Name: Kotori hainanese chicken rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 75 g cooked chicken, sliced in bite size strips; 1 rice measuring cup jasmine rice (or short grain white rice); 1 stalk spring onion, finely chopped; 1 tsp minced ginger; 1 tsp minced garlic; pinch salt; 2 tbsp light soy sauce; 1 tbsp fresh lime juice; 1 tsp sesame oil; 2 fresh chilli, finely chopped - optional; FOR GARNISH - cucumber, sliced - or blanched green vegetables, such as Bok Choy, spinach, etc

AuthorHungry Panda

Yields1 Serving

Prep Time20 minsCook Time40 minsTotal Time1 hr

FOR THE CHICKEN

75 g cooked chicken, sliced in bite size strips

FOR THE RICE

1 rice measuring cup jasmine rice (or short grain white rice)

1 stalk spring onion, finely chopped

1 tsp minced ginger

1 tsp minced garlic

pinch salt

FOR THE SAUCE

2 tbsp light soy sauce

1 tbsp fresh lime juice

1 tsp sesame oil

2 fresh chilli, finely chopped - optional

FOR GARNISH - cucumber, sliced - or blanched green vegetables, such as Bok Choy, spinach, etc

HOW TO MAKE

Place rice, chopped spring onions, minced ginger and minced garlic into Koroti’s inner bowl.

Fill with water to the LONG GRAIN water level 1 line.(SHORT GRAIN level if using short grain rice)

Place the cooked chicken pieces on top of the rice without overlapping. (Alternatively you could steam the chicken on the steaming tray

above the rice).

Place the lid, select the LONG GRAIN function and press START. (SHORT GRAIN function if using short grain rice)

When cooking is finished, leave on KEEP WARM for approximately 5-10 minutes (keep the Kotori lid closed).

SERVE THE DISH - Take out the chicken thighs then slice them into bite-sized strips.

GARNISH - Add light soy sauce, lime juice, sesame oil and fresh chilli (optional) to serve as a dipping sauce or pour it over the chicken and rice.

Ingredients