Chicken Rice lunch in 45 minutes!

For the chicken:  

• 4 chicken legs, deboned (chicken chop piece)

• 2 tsp blended ginger-garlic paste

• 2 tbsp oyster sauce

• 1 tbsp dark soy sauce

• 1-2 tsp sesame oil

• Salt and pepper

Mix the paste, sauces and oil together. Marinate the chicken legs. Place chicken legs (skin side up) on a lined baking tray. Bake for 30-45 minutes at 180-190C. Half way through the cooking process, baste the chicken with the sauces from the tray.

While the chicken is in the oven, make the flavoured rice.

• 2 cups of rice

• 1-2 tsp ginger-garlic paste

• 1-2 tsp sesame oil

• A pinch of salt

• 2.5 cups of water / chicken stock

1. Turn rice cooker on. 

2. Once hot, sauté the ginger garlic paste in sesame oil till fragrant. 

3. Add the washed (and drained) rice. Sauté till the rice grains are coated in the fragrant oil. Add the water / chicken stock. A pinch of salt. 

4. Restart the rice cooker (for new cooking cycle) to cook the rice. (You could also do the sautéing process in another pan. But I’m lazy and I don’t like washing extra things. 😆)

I’ve also made a simple soup to go with the chicken and rice. I start off by sautéing onions, garlic, ginger, cubed potatoes and carrots. Once browned and onions are soft, I add 3-4 cups of vegetable stock (store bought) and a bunch of coriander. Let it simmer for 30 mins. Season to taste.

And, lunch is served!