Saucy Chicken and Mushrooms with Rice
Ingredients
2 cups Rice
3 cups chicken stock
2 teaspoons crushed garlic
600g chicken thighs
1 tablespoon cornflour
2 tablespoons oil
200g mushrooms
4 tablespoons plum sauce
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 shallots
coriander
Method
Combine rice, stock and garlic in a medium saucepan, bring to the boil, stir.
Reduce heat to low, cover, cook for 10 minutes or until stock is absorbed. Set aside.
Cut chicken into 3cm cubes, toss in a bowl with cornflour.
Heat oil in a frying pan, add chicken, stir over high heat for 2 minutes.
Chop mushrooms.
Add mushrooms, stir over heat until chicken is cooked.
Add plum sauce, soy sauce and vinegar stir until hot.
Serve rice and chicken topped with shallots and coriander.
