Vietnamese Chicken Rice

1 Adult = 2 Kids Servings

Season the chicken thighs well with salt and pepper.

Heat a generous drizzle of oil in a large lidded frying pan over a medium-high heat. Fry for 3-4 mins on each side until golden. Transfer to a plate.

While the chicken is browning, peel and thinly slice the ginger. Trim the spring onions, cut half into 2cm pieces, and finely chop the rest. Peel and finely chop the garlic.

Turn the heat to medium, then add the jasmine rice, turmeric, chopped spring onion pieces, ginger slices and star anise to the pan. Stir for 2-3 mins until the rice is coated in the oil and starting to toast.

Pour in the chicken stock and bring to the boil. Nestle the browned chicken thighs into the rice, cover with a lid and reduce the heat to low. Cook for 12-15 mins until the rice is tender and most of the liquid has been absorbed.

Meanwhile make the garlic spring onion oil. Tip half the chopped spring onions into a heatproof bowl with the garlic. Heat the vegetable oil in a small saucepan until hot, then pour it over the garlic and spring onions. Stir and season with salt. Set aside to mellow the flavours.

Once the rice is cooked, remove the chicken thighs. For the kids, shred the chicken keep their portion plain. For the adults, cut the thighs into larger pieces.

Serve up!

Kids Plate: Dish up the chicken rice as is.

Parents Plates: Add the larger pieces of chicken over the turmeric rice with spoonfuls of the garlic-spring onion oil and a squeeze of lime. Finish with coriander.