What are the main ingredients in Ginger-infused Rice & Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Ginger-infused Rice & Chicken

Name: Ginger-infused Rice & Chicken
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Butter (optional)

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

with fresh coriander, golden baby marrow rounds & lemon

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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)

Serves 1

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!

Fresh Ginger - 20g
Garlic Clove - 1
Spring Onion - 1
Jasmine Rice - 100ml
Chicken Stock - 10ml
Spinach - 150g
Baby Marrow - 150g
Free-range Chicken Breast - 1
NOMU Oriental Rub - 5ml
Fresh Coriander - 4g
Low Sodium Soy Sauce - 15ml
Lemon - 1

Download the Recipe

Serves 2

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!

Fresh Ginger - 40g
Garlic Clove - 1
Spring Onions - 2
Jasmine Rice - 200ml
Chicken Stock - 20ml
Spinach - 300g
Baby Marrow - 300g
Free-range Chicken Breasts - 2
NOMU Oriental Rub - 10ml
Fresh Coriander - 8g
Low Sodium Soy Sauce - 30ml
Lemon - 1

Download the Recipe

Serves 3

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!

Fresh Ginger - 60g
Garlic Cloves - 2
Spring Onions - 3
Jasmine Rice - 300ml
Chicken Stock - 30ml
Spinach - 450g
Baby Marrow - 450g
Free-range Chicken Breasts - 3
NOMU Oriental Rub - 15ml
Fresh Coriander - 12g
Low Sodium Soy Sauce - 45ml
Lemons - 2

Download the Recipe

Serves 4

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!