Honey Soy Chicken & Rice
Ingredients:
- Chicken:
- 1 KgBoneless Chicken Thigh, cut into 4cm squares
- 40 mlSoy Sauce
- 10 mlDark Soy Sauce
- 12 mlSesame Oil
- 4 mlFish Sauce
- 10 gCornstarch
- 6 gSalt
- 3 gPepper
- 15 gShiitake Mushrooms, soaked 2 hours in Water, retain Water
- 600 gBasmati Rice
- 1Red Finger Chili, finely chopped
- 1.4 LChicken Stock
- 30 mlCanola Oil
- 3 clovesGarlic, crushed
- 35 gGinger, finely grated
- 125 mlWhite Wine
- 40 gHoney
- 3Scallions, thinly sliced, to serve
- 4 gSalt
- 3 gPepper, ground
Method:
- Combine Chicken, Soy, Sesame Oil, Cornstarch, Salt, and Pepper.
- In a wok on medium high heat, add Canola Oil, allow to get hot. Add Chicken, saute for 8 minutes, stirring occasionally, (until Chicken is browned). Add Ginger, Chili, and Garlic, saute for 30 seconds.
- In an Instant Pot, add Chicken, Rice, Wine, Mushrooms, Mushroom Water, Honey, Salt, Pepper, and Chicken Stock.
- Set Instant Pot to Rice setting, (12 minutes).
- Top Rice with Scallions.