Rice Recipes - Fragrant Rice with Chicken and Mint Recipe

Ingredients

• 350g1/2oz/1 3/4 cups long grain rice, rinsed and drained

• 2-3 shallots, halved and finely sliced

• 1 bunch of fresh mint, stalks removed, leaves finely shredded

• 2 spring onions (scallions), finely sliced, to garnish

• chili sambal, to serve

For the stock:

• 2 meaty chicken legs

• 1 onion, peeled and quartered

• 4cm/1 1/2in fresh root ginger peeled and coarsely chopped

• 15ml/1 tbsp fish sauce

• 3 black peppercorns

• 1 bunch of fresh mint

• sea salt

Serves 4

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Method:

1. To make the stock, put the chicken legs into a deep pan. Add all the other ingredients, except the salt, and pour in 1 liter/4 cups water. Bring the water to the boil, skim then cover and simmer for 1 hour.

2. Remove the lid, increase the heat and cook for a further 30 minutes to reduce the stock. Skim, strain and season with salt.

3. Measure 750ml/3 cups stock. Remove the chicken meat from the bone and shred.

4. Put the rice in a heavy pan and stir in the stock, which should be roughly 2.5cm/1 in above the rice, if not, top it up.

5. Bring the liquid to the boil, cover the pan and cook for about 25 minutes, or until all the water has been absorbed.

6. Remove the pan from the heat and fork in the shredded chicken, shallots and most of the mint. Cover the pan again and leave the flavors to mingle for 10 minutes.

7. Tip the rice into bowls, or on to a serving dish, garnish with the remaining mint and the spring onions, and serve with chili sambal.

Note: Serve this refreshing dish simply drizzled with fish sauce, or as a part of a celebratory meal.