enough long-grain rice to fill a glass measuring jug to 400 ml
600 ml(1 pint) chicken stock
250g boneless, skinless chicken thighs, cut into 2.5 cm(1 inch) pieces
2 tablespoons groundnut or vegetable oil
1tablespoon peeled and finely chopped fresh root ginger
2 teaspoons finely chopped garlic
2 tablespoons oyster sauce
chopped spring onions, to garnish
1tablespoon light soy sauce
2 teaspoons dark soy sauce
1tablespoon rice wine or dry sherry
2 teaspoons sesame oil
This quick and easy recipe has been popular for many centuries. The rice is cooked in chicken stock, then permeated with the juices and marinade from stir-fried chicken.
1. Put the rice into a large bowl and wash it in several changes of water until the water becomes clear(this step may be omitted if you are in a hurry, with no significant adverse consequences). Drain the rice and put it into a heavy saucepan with the stock. Bring it to the boil over a high heat and continue boiling until all the surface liquid has evaporated. This should take about 15 minutes. The surface of the rice should have small indentations like pitted craters.
2. At this point, cover the pan with a very tight-fitting lid, reduce the heat as low as possible and let the rice cook undisturbed for 15 minutes.
3. Put the chicken and all the marinade ingredients into a glass bowl and mix well. Cover with clingfilm and leave to marinate for 15 minutes. Drain the chicken well, reserving the marinade liquid.
4. Heat a wok over a high heat until it is hot, then add the oil. When the oil is hot and slightly smoking, add the ginger and garlic and stir-fry for 20 seconds. Then add the chicken and stir-fry for 3 minutes or until lightly browned. Add the oyster sauce and reserved marinade liquid and cook for 1 minute, mixing well.
5. Put the chicken and sauce on top of the cooked rice and continue to cook, covered, for 10 minutes. Turn onto a platter, garnish with chopped spring onions and serve at once, with a vegetable dish.