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Having lived in Scotland, England and Australia throughout my teenage and adult life, I have never ever NOT missed food from my homeland. From time to time, I hanker for food that’s so easy to access in Singapore where you can just head to any hawker centre and have anything you crave for.

Sadly, I can’t do that here in Bilbao and I only go back home once a year. So two nights ago, I made a very popular Chicken Rice dish from my country.

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Ingredients
• 5 cloves of garlic
• Ginger (3 chunky slices)
• 1 shallot
• 450g chicken thighs (cut slits through the skin into the meat)
• 550ml water
• 250g rice
• Light soy sauce
• Sesame oil
• Sunflower oil
• Tomatoes & salad or cucumber to garnish
• Salt & cracked black pepper to taste

Method
1. In a pestle & mortar, mince garlic, ginger and shallot along with the black pepper & salt.
2. Add 3 tbsp sunflower oil and 1 tbsp sesame oil to the minced ingredients.

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3. Put the washed rice, water and minced ingredients into a non-stick pot and mix well.
4. Place the chicken on top of the rice, cover and cook for 20 minutes or until you see that both the rice and chicken are properly cooked. I usually leave it to simmer slowly on a medium heat.

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5. Turn off the heat and leave to stand for 10 mins.
6. Remove the chicken and season with pepper, sesame oil and light soy sauce on a bed of salad & tomatoes.

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Serve with the fragrant rice and a side of chilli sauce & soy sauce. I just used Sriracha sauce.

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This dish is fragrant, filling and the recipe serves four… Which means, plenty leftovers to keep my hankering at bay for a while! It may not be as authentic as what you would get in Singapore, but it did the job!

Enjoy! 😋

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