Spring onion ginger crispy chicken rice pot
Ingredients
- 2 tbsp vegetable oil
- 4 skin-on, bone-in chicken thighs
- 8 spring onions, roughly chopped
- 3 garlic cloves, finely chopped
- 15g ginger, cut into fine matchsticks
- 200g basmati rice, rinsed
- 650ml low-sodium vegetable stock
- 10g coriander, leaves picked, or roughly chopped
- crispy chilli oil, to serve
Instructions
Spring onion & ginger crispy chicken rice pot serves 10 original recipe by BBC Good Food.
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