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Ginger Chicken Rice with Bok Choy
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Serve : 2
Preparation time : 10 minutes
Cooking time : 25 minutes
Ingredients :
300g chicken, cut into 4cm pieces
4cm knob ginger, grated, juice reserved
2 cloves garlic, grated
2 teaspoons oil
1 teaspoon salt
1 cup uncooked white rice
1 cup chicken stock (use canned)
2 teaspoons garlic oil (stir-fry 1 teaspoon chopped garlic in 2 teaspoons oil, then strain)
1/2 teaspoon salt
2 pandan leaves, tied into a knot
5 stalks bok choy, washed and pat dry
light soy sauce and sesame oil for flavoring
coriander and red chili, to garnish
Method :
Rub chicken with ginger, garlic, oil and salt. Place on a heat-proof plate.
Wash rice and combine with chicken stock, garlic oil, salt and pandan leaves. Transfer to heat-proof plate, and place in a steam container set over the steamer.
Stack another container on top and place the chicken plate into it. Cover; steam rice and chicken for 15 minutes.
Remove steam container with rice from the bottom level, replace with chicken container. Remove rice and set aside, covered, to let it finish cooking in residual heat.
Place bok choy in empty steam container and stack over chicken container. Steam for 5 to 7 minutes.
Spoon soy sauce an sesame oil over steamed chicken and garnish with coriander and red chili. Serve with steamed bok choy and rice.
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