Spice up your chicken dinner with Asian flavours and fragrant jasmine rice. Recipe by Billy Law, MasterChef Australia Series 3 contestant.
- To make fragrant jasmine rice, heat the peanut oil in a large saucepan over medium heat. Add ginger and garlic and stir-fry for 1 min or until fragrant. Add the rice and stir for 1 min to coat. Add 2 cups (500ml) water and cook the rice according to packet directions.
- Meanwhile, heat oil in a large flameproof casserole dish over medium-high heat. Add chicken and cook, turning, for 5 mins. Add onion, garlic, garlic powder and pepper, and cook for 3 mins until the chicken is browned and the onion is soft.
- Add soy sauce, white vinegar and rice wine vinegar and use a wooden spoon to stir, scraping the pan to dislodge any bits that have cooked onto the base. Reduce heat to medium-low, cover and simmer for 15 mins or until the chicken is cooked through.
- Add the sugar and stir until dissolved. Simmer, uncovered, for 5 mins or until the sauce has reduced to about 1 1/2 cups.
- Divide jasmine rice and chicken mixture among serving plates. Top with spring onion to serve.
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