Chicken and ginger fried rice

• boneless skinless chicken thighs↗500g g

  cut into bite-sized pieces

• golden caster sugar↗2 tbsp tbsp
• soy sauce↗3 tbsp tbsp
• fish sauce↗½ tbsp tbsp
• sake↗3 tbsp tbsp
• ginger↗30g g

  peeled and finely chopped

• basmati rice↗300g g
• neutral-flavored oil1 tbsp tbsp

  e.g., vegetable

• chicken stock cube↗1
• star anise2
• sesame oil↗2 tsp tsp
• sesame seeds↗1 tbsp tbsp
• green onion↗4

  finely sliced

• crispy hot oil1 tbsp tbsp
• crispy onions2 tbsp tbsp
• парений броколі

  (за бажанням)

Step-by-step instructions

1. 1

   Place the chicken pieces in a bowl with the sugar, soy sauce, fish sauce, sake and half of the ginger. Cover and refrigerate for at least 30 minutes, up to 4 hours.

2. 2

   Rinse the rice in a sieve, washing thoroughly while stirring until the water runs clear. Set aside. Heat the oil in a high‑sided pot or heat‑proof ceramic vessel over medium‑high heat and cook the chicken with the marinade for 10 minutes, stirring frequently, until browned on all sides. Transfer the chicken to a bowl with a slotted spoon and set aside. Add the rice to the pan, crumble the stock cube, then add the remaining ginger, star anise, sesame oil, ¼ tsp salt and 600 ml cold water. Bring to a boil, then return the chicken and any remaining juices to the pan. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and let stand, covered, for 10‑15 minutes.

3. 3

   Divide the chicken and rice among four plates. Garnish with sesame seeds, green onion, spicy oil and crispy onions, if desired, and serve with a side of sautéed broccoli.