Today we’re enjoying the combination of yummy flavours such as spicy ginger, salty soy, zingy lemon, and the peppery sweetness of garlic. This comes together beautifully in this dish, which features a bed of loaded rice, topped with juicy chicken slices and fresh coriander.
Ginger-infused Rice & Chicken
Ginger-infused Rice & Chicken
with fresh coriander, golden baby marrow rounds & lemon
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Marrow
- Chicken
- Chicken Stock
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Jasmine Rice
- Lemon
- Lemons
- Low-Sodium Soy Sauce
- NOMU Oriental Rub
- Spinach
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter (optional)
OFF TO A GRATE START
Place a pot over medium-high heat with a drizzle of oil. When hot, add the grated ginger, the grated garlic, and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed rice and the stock. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat, add the shredded Spinach, and steam for 10 minutes. Drain if necessary.
TIME FOR THE 2ND ROUND
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 5-6 minutes until browned, shifting occasionally. Drain on paper towel and season.
GET THE Chicken CRISPY
Return the pan to a medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter or a drizzle of oil and the rub. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season the slices.
MIX IT UP
When the rice is done, add the browned baby marrow, ½ the picked coriander, and seasoning. Mix until combined.
VERY NICE Chicken & RICE
Plate up the loaded rice. Top with the crispy Chicken slices and pour over the soy sauce (to taste) and a squeeze of lemon juice. Sprinkle over the remaining coriander and the spring onion greens. Side with a lemon wedge. Time to dine, Chef!
OFF TO A GRATE START
Place a pot over medium-high heat with a drizzle of oil. When hot, add the grated ginger, the grated garlic, and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed rice and the stock. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat, add the shredded Spinach, and steam for 10 minutes. Drain if necessary.
TIME FOR THE 2ND ROUND
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 5-6 minutes until browned, shifting occasionally. Drain on paper towel and season.
GET THE Chicken CRISPY
Return the pan to a medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter or a drizzle of oil and the rub. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season the slices.
MIX IT UP
When the rice is done, add the browned baby marrow, ½ the picked coriander, and seasoning. Mix until combined.
VERY NICE Chicken & RICE
Plate up the loaded rice. Top with the crispy Chicken slices and pour over the soy sauce (to taste) and a squeeze of lemon juice. Sprinkle over the remaining coriander and the spring onion greens. Side with a lemon wedge. Time to dine, Chef!
OFF TO A GRATE START
Place a large pot over medium-high heat with a drizzle of oil. When hot, add the grated ginger, the grated garlic, and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed rice and the stock. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat, add the shredded Spinach, and steam for 10 minutes. Drain if necessary.
TIME FOR THE 2ND ROUND
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 6-7 minutes until browned, shifting occasionally. You might need to do this in batches. Drain on paper towel and season.
GET THE Chicken CRISPY
Return the pan to a medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter or a drizzle of oil and the rub. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season the slices.
MIX IT UP
When the rice is done, add the browned baby marrow, ½ the picked coriander, and seasoning. Mix until combined.
VERY NICE Chicken & RICE
Plate up the loaded rice. Top with the crispy Chicken slices and pour over the soy sauce (to taste) and a squeeze of lemon juice. Sprinkle over the remaining coriander and the spring onion greens. Side with a lemon wedge. Time to dine, Chef!
OFF TO A GRATE START
Place a large pot over medium-high heat with a drizzle of oil. When hot, add the grated ginger, the grated garlic, and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed rice and the stock. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat, add the shredded Spinach, and steam for 10 minutes. Drain if necessary.
TIME FOR THE 2ND ROUND
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 6-7 minutes until browned, shifting occasionally. You might need to do this in batches. Drain on paper towel and season.
GET THE Chicken CRISPY
Return the pan to a medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter or a drizzle of oil and the rub. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season the slices.
MIX IT UP
When the rice is done, add the browned baby marrow, ½ the picked coriander, and seasoning. Mix until combined.
VERY NICE Chicken & RICE
Plate up the loaded rice. Top with the crispy Chicken slices and pour over the soy sauce (to taste) and a squeeze of lemon juice. Sprinkle over the remaining coriander and the spring onion greens. Side with a lemon wedge. Time to dine, Chef!
Frequently Asked Questions
What is the preparation time for Ginger-infused Rice & Chicken?
The preparation time for Ginger-infused Rice & Chicken with fresh coriander, golden baby marrow rounds & lemon is between 20 and 35 minutes.
What is the total time required to make Ginger-infused Rice & Chicken with fresh coriander, golden baby marrow rounds & lemon?
The total time required to make Ginger-infused Rice & Chicken with fresh coriander, golden baby marrow rounds & lemon is between 35 and 50 minutes.
How many servings does Ginger-infused Rice & Chicken provide?
4 servings
What are the main ingredients in Ginger-infused Rice & Chicken?
Baby Marrow, Chicken, Chicken Stock, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Lemon, Lemons, Low-Sodium Soy Sauce, NOMU Oriental Rub, Spinach, Spring Onion, Spring Onions
What is the nutritional information of Ginger-infused Rice & Chicken?
Calories: 710, Carbs: 84 grams, Fat: grams, Protein: 45.2 grams, Sugar: 10.5 grams, Salt: 3340 grams
How do I prepare Ginger-infused Rice & Chicken?
TIME FOR THE 2ND ROUND: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, add the baby marrow rounds and fry for 5-6 minutes until browned, shifting occasionally. Drain on paper towel and season. GET THE CHICKEN CRISPY: Return the pan to a medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel. When the pan is hot, fry the chicken, skin-side down, for 5-7 minutes until crispy. Flip, pop on the lid, and fry for 5-7 minutes until cooked through. During the final 1-2 minutes, baste the chicken with a knob of butter or a drizzle of oil and the rub. Remove from the heat and rest in the pan for 5 minutes before slicing. Lightly season the slices. MIX IT UP: When the rice is done, add the browned baby marrow, ½ the picked coriander, and seasoning. Mix until combined. VERY NICE CHICKEN & RICE: Plate up the loaded rice. Top with the crispy chicken slices and pour over the soy sauce (to taste) and a squeeze of lemon juice. Sprinkle over the remaining coriander and the spring onion greens. Side with a lemon wedge. Time to dine, Chef! OFF TO A GRATE START: Place a pot over medium-high heat with a drizzle of oil. When hot, add the grated ginger, the grated garlic, and the spring onion whites. Fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed rice and the stock. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat, add the shredded spinach, and steam for 10 minutes. Drain if necessary.
What should be prepared from my kitchen to make Ginger-infused Rice & Chicken?
Baby Marrow, Chicken, Chicken Stock, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Jasmine Rice, Lemon, Lemons, Low-Sodium Soy Sauce, NOMU Oriental Rub, Spinach, Spring Onion, Spring Onions
How many calories does Ginger-infused Rice & Chicken have?
710 calories
How much fat content does Ginger-infused Rice & Chicken have?
grams
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