Coconut Lime Chilli Chicken Brothy Rice

Ingredients

• 0.5 Lime juice
• 400 ml Chicken stock
• 4 cloves garlic
• 1 Red Chilli
• 2 Spring onion
• 1 tbsp Oyster sauce
• 1 Tin coconut milk
• 1 tsp Chilli oil or paste
• 1 Pak choi
• 2 Cm piece of ginger
• 4 Chicken thigh
• 1 tbsp Light soy
• 1 Splash of fish sauce
• 1 tbsp Shaoxing rice wine
• 1 Coriander and chilli for garnish
• 1 tsp Dark soy sauce
• 1 tbsp Light soy sauce
• 1 tsp Ginger puree

Method

1. 0

   Marinate the chicken thighs in the ginger puree, soy and oyster sauce for 20 minutes.

2. 1

   Add chicken to a pan and cook for 5-7 mins on each side, then remove from the pan.

3. 2

   Deglaze the pan with shaoxing rice wine.

4. 3

   Add garlic, ginger, chilli, chilli oil, and spring onions to the pan and cook for a few minutes.

5. 4

   Add chicken stock and coconut milk.

6. 5

   Add a squeeze of lime, fish sauce, and Pak Choi for a few minutes.

7. 6

   Serve by adding rice to a bowl, top with cooked chicken, and spoon over the broth.

8. 7

   Garnish with chilli, coriander, and a lime wedge.

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