Recipes

Method

Step 1

Season the chicken thighs with salt and arrange skin side down in a medium Dutch oven or cast iron pot. Set the pot over a medium heat and cook the chicken until the skin is golden brown. This should take 9 - 10 minutes. For even browning, move the chicken around and continue to cook for a further 4 - 5 minutes. 

Once the chicken is cooked, remove it from the pan or oven and transfer to a plate. If you don’t have a capable pot, you can preheat your oven to 220°C/425°F/Gas Mark 7 and cook the thighs skin down on a tray for 30 minutes.

Step 2

Let your pot cool for 1-2 minutes then set again over a medium heat. If you’ve used a tray to cook the chicken, use any standard medium pan.

Add the shallot, garlic, ginger and cook, stirring constantly until fragrant but not browned. This will be about 2 minutes. Stir in your rice and the star anise and let it cook again, stirring constantly for 1 minute. Now add the soy sauce, salt and broth. 

Step 3

Return the chicken to rice mixture in the pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover the pot, reduce heat to low, and cook for 25 minutes. Remove from heat and let chicken and rice sit for 10 minutes.

Step 4

Remove the lid from the pot and fluff your rice with a fork. Pluck out and discard the star anise. Serve chicken and rice with sliced cucumber and coriander.