Soy Chicken & Rice

This recipe is from Donna Hay’s The Instant Cook. Of course, as any home kitchen cook does, I adapt recipes with what’s available in my cupboard and without what I’ve forgotten to buy! This is my adaptation of Donna Hay’s recipe:

Ingredients

• 1/2 cup soy sauce
• 2/3 cup chinese cooking wine (you can buy this from an Asian grocery or from the Asian section in some Coles)
• 1/3 cup sugar
• 1 tbsp grated ginger (I used crushed ginger instead)
• 4 chicken breasts
• 2 cups of Jasmine rice
• 3 green/spring onions (shallots)

Methods

1. Set the rice to cook in a rice cooker.
2. Place soy, chinese cooking wine, sugar and ginger into a frying pan over high heat and bring to the boil.
3. Add the chicken and cook for 2 minutess each side. (Do not worry if the chicken is not fully cooked, we will be cooking it more later. Also, I cut the chicken in half to help it cook quicker)
4. Place the chicken back into the pan and cover. Leave to simmer for 4-5 minutes. The sauce should turn syrupy in this time. Just be careful not to let it burn.
5. Chop up the green onions into small pieces.
6. Serve the chicken and rice in a bowl. Pour some sauce from the pan over the chicken and sprinkle with shallots.

I also served this with a side of broccoli and carrots as there are no vegetables in this dish

Health Rating: 590 calories per serve / 2 468 kilojoules per serve