Contains no onion or gluten/wheat for allergy sufferers
1 ½ cups of rice
2-3 cups Chicken stock and/or water
1/3 cup finely grated ginger root
1 tblspn pressed fresh garlic cloves
1 tblspn of sunflower/canola oil
1/8 tsp chili powder OR A few drops of chili oil
4 tbs lemon or lime juice
1 tsp grated lemon/lime rind OR A few drops of lemon or lime flavoured oil
1/4 to ½ tsp raw sugar to taste
Put rice and water/stock in a microwave proof dish for 8 minutes on High, adjusting liquid for your own microwave. Then wait for the other ingredients before continuing. You can cook it in your rice cooker or whatever.
Heat oil in a thick-based saucepan to prevent burning. Add the other ingredients and cook for a few minutes until ginger stops smelling raw. Add sugar, stir quickly and take off the heat.
Pour this mixture into the partly cook rice. Stir, adjust liquid and give another 4 mins on High.
Serve with chicken.
Optional chicken recipe:
Pre heat the oven to 180 to 200deg C (adjust for Fahrenheit!!)
3- 4 chicken breast fillets- single not double fillets (for 4 people)
Lemon pepper rub (Spencer’s was used)
Few tblspns sunflower/canola oil for cooking
A few drops of chili oil
A tsp of the garlic from the rice recipe
A tsp of the ginger from the rice recipe
I like some grated lemon/lime rind and some juice as well, but you don’t have to add this if you don’t like a strong flavour.
Rub the chicken with the Lemon Pepper Rub- about ½ tsp per fillet.
Put the other ingredients into a plastic bag or bowl and coat the chicken pieces roughly. Shake any remaining onto the chicken before you put it in the oven.
Place an ovenproof dish with the oil in the oven for 2 mins to preheat.
Place chicken in dish in one layer. Cook 7 minutes then turn. Cook another 4-5 mins to your liking.
Serve with the rice and a green salad.