Chicken With Rice

I’ve used brown rice in this chicken recipe for no other reason than it makes a change. You could use white if you prefer, or even a mix of cultured and wild rice.

The idea for this recipe originally came from an Aussie cookbook that I think was produced by the Reader’s Digest. I do know that it called for four chicken breasts, which is a lot of chook for a dish like this. So I’ve reduced the amount to two, but you could use three or even four if you wanted to, without changing the rest of the quantities.

You need:

2 chicken breasts
1 cup of brown rice
3.5 cups chicken stock
2tsp mixed dried herbs
2tbs chopped flat-leaf parsley
2tbs all purpose flour
45g clarified butter
2 chopped onions
1 celery stalk, finely chopped
2tbs oyster sauce
Salt and pepper

Bring 2 cups of the chicken stock to the boil in a suitable pan, add the rice, stir once, lower the heat, cover and simmer for about 40 minutes. Check after 30 minutes and if it looks a little dry add some more stock. Don’t worry if you think you’ve added too much, you can always drain the rice once it’s cooked.

Cut the chicken breasts into strips and set aside.

Combine all the herbs with a little salt and the flour.

Melt the butter in a wok, add the onion and celery and stir-fry until the onion softens. Add the chicken and toss for three minutes – it will not be fully cooked at this stage. Add the herb mixture and cook for a further minute while stirring.

Mix in the oyster sauce and then the remaining stock. Bring this to the boil and cook like this for 3 minutes or so while stirring. The sauce will thicken and when it does, pour it over the rice and serve with salad.

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