To accompany CRUSTY FRIED CHICKEN
NEED:
I cup chopped fresh coriander
1 fresh green chilli
3 cloves crushed garlic
2 ½ cups chicken stock.
1 ½ cups rice.
Olive oil.
Clean tea towel
DO:
Chop all herbs.
Heat heavy based pan on induction with splash of olive oil.
Fry rice until toasted and turning white.
Stir in stock and bring to the boil.
Boil uncovered until liquid is almost gone.
Turn heat down to Induction 2.
Cover with clean tea towel and lid and use timer to cook
for a further 10 minutes until rice is tender. Stir in herbs. Serve immediately.
You can steam the rice in the stock in the Steam Oven using a flat ceramic tray and then seperately fry the herbs in a pan, simply adding them together at the end. This should take 25 minutes in the steam oven.
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