A comforting meal for any season! We made this recipe using ingredients featured in our Spring Renascence campaign. Let's get started...
|Soy Sauce Chicken|
Clean and cut chicken legs into bite-sized cubes
Marinate cut chicken cubes for at least 30 minutes
While the chicken is marinating, rinse 2 cups of Beras Sia’
Add rice and 2.4 cups of water into a Gohan nabe/claypot
Add the herbs; ½ pack of Angelica Sinensis, ½ pack of Licorice and ½ pack of Milkvetch Root
Add in ½ tsp of tucu
Put the lid on claypot and turn on the flame
Once the rice starts boiling and a steady stream of steam can be seen, remove the pot from the flame and leave the rice to cook (do not open the lid) for 15 minutes in its own heat. Let rest for another 15 minutes after that.
In a wok/pan, with a low flame, heat up the sesame oil and slowly toast the ginger slices
Once the ginger is aromatic, add in the whites of the spring onion and then the marinated cubed chicken legs.
Should the sauce be too thick, you can add in 2-3 tbsp of water. Add in the greens of the green onions and stir-fry for a minute before removing the from wok/pan from the heat.
By now, your herbal rice should be cooked and rested. Open the lid of the claypot and while it is still wam, drizzle 1 tbsp of Lvshi leek and ginger oil
And 1 tsbp of Mu Artisan First Draw Soy Sauce over the rice.
Add the Soy Sauce Chicken directly onto the rice.
*Optional garnish of chopped spring onions can be added on top.
- And...we're all set. Mix well and serve.
Let us know your review after trying it!
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