Baked Chicken Everest with Seared Asian Greens and Rice

Pick and chop coriander leaves (reserve some for garnish) and roughly chop stems, discard root. Peel and mince ginger. Combine coriander, Everest marinade, ginger, salt and pepper in a bowl with 3 tbsp oil until smooth.

Preheat oven to 200°C. Place chicken in a bowl and cover with marinade, coating all pieces well. Set aside to marinate for at least 10 minutes. Like most marinades, the longer you marinate, the deeper the flavour, you can marinate overnight if you like!

In a medium pot, bring 3 cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Place marinated chicken on a lined baking tray. Bake in the oven for 18-20 minutes, until chicken is cooked through and juices run clear when pierced.

Trim pak choy and cut into quarters length ways. Trim choy sum and in half. Heat sesame oil (see tip) in a fry pan over medium-high heat. Add pak choy and choy sum to the pan and cook for 2-3 minutes, stirring occasionally, until veg is bright green and just tender.

Divide the rice between plates and serve with chicken (sliced to your liking) and seared greens. Garnish with sesame seeds and any remaining coriander leaves. Enjoy!

Pick and chop coriander leaves (reserve some for garnish) and roughly chop stems, discard root. Peel and mince ginger. Combine coriander, Everest marinade, ginger, salt and pepper in a bowl with 4 tbsp oil until smooth.

Preheat oven to 200°C. Place chicken in a bowl and cover with marinade, coating all pieces well. Set aside to marinate for at least 10 minutes. Like most marinades, the longer you marinate, the deeper the flavour, you can marinate overnight if you like!

In a medium pot, bring 3 cup water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Place marinated chicken on a lined baking tray. Bake in the oven for 18-20 minutes, until chicken is cooked through and juices run clear when pierced.

Trim pak choy and cut into quarters length ways. Trim choy sum and in half. Heat sesame oil (see tip) in a fry pan over medium-high heat. Add pak choy and choy sum to the pan and cook for 2-3 minutes, stirring occasionally, until veg is bright green and just tender.

Divide the rice between plates and serve with chicken (sliced to your liking) and seared greens. Garnish with sesame seeds and any remaining coriander leaves. Enjoy!

Pick and chop coriander leaves (reserve some leaves for garnish) and roughly chop stems, discard root. Peel and mince ginger. Combine coriander, Everest marinade, ginger, salt and pepper in a bowl with 2 tbsp oil until smooth.

Preheat oven to 200°C. Place chicken in a bowl and cover with marinade, coating all pieces well. Set aside to marinate for at least 10 minutes. Like most marinades, the longer you marinate, the deeper the flavour, you can marinate overnight if you like!

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Place marinated chicken on a lined baking tray. Bake in the oven for 18-20 minutes, until chicken is cooked through and juices run clear when pierced.

Trim pak choy and cut into quarters length ways. Trim choy sum and in half. Heat sesame oil (see tip) in a fry pan over medium-high heat. Add pak choy and choy sum to the pan and cook for 2-3 minutes, stirring occasionally, until veg is bright green and just tender.

Divide the rice between plates and serve with chicken (sliced to your liking) and seared greens. Garnish with sesame seeds and any remaining coriander leaves. Enjoy!

Pick and chop coriander leaves (reserve some leaves for garnish) and roughly chop stems, discard root. Peel and mince ginger. Combine coriander, Everest marinade, ginger, salt and pepper in a bowl with 2 tbsp oil until smooth.

Preheat oven to 200°C. Place chicken in a bowl and cover with marinade, coating all pieces well. Set aside to marinate for at least 10 minutes. Like most marinades, the longer you marinate, the deeper the flavour, you can marinate overnight if you like!

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Place marinated chicken on a lined baking tray. Bake in the oven for 18-20 minutes, until chicken is cooked through and juices run clear when pierced.

Trim pak choy and cut into quarters length ways. Trim choy sum and in half. Heat sesame oil (see tip) in a fry pan over medium-high heat. Add pak choy and choy sum to the pan and cook for 2-3 minutes, stirring occasionally, until veg is bright green and just tender.

Divide the rice between plates and serve with chicken (sliced to your liking) and seared greens. Garnish with sesame seeds and any remaining coriander leaves. Enjoy!

Pick and chop coriander leaves (reserve some leaves for garnish) and roughly chop stems, discard root. Peel and mince ginger. Combine coriander, Everest marinade, ginger, salt and pepper in a bowl with 2 tbsp oil until smooth.

Preheat oven to 200°C. Place chicken in a bowl and cover with marinade, coating all pieces well. Set aside to marinate for at least 10 minutes. Like most marinades, the longer you marinate, the deeper the flavour, you can marinate overnight if you like!

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Place marinated chicken on a lined baking tray. Bake in the oven for 18-20 minutes, until chicken is cooked through and juices run clear when pierced.

Trim pak choy and cut into quarters length ways. Trim choy sum and in half. Heat sesame oil (see tip) in a fry pan over medium-high heat. Add pak choy and choy sum to the pan and cook for 2-3 minutes, stirring occasionally, until veg is bright green and just tender.

Divide the rice between plates and serve with chicken (sliced to your liking) and seared greens. Garnish with sesame seeds and any remaining coriander leaves. Enjoy!

Pick and chop coriander leaves (reserve some leaves for garnish) and roughly chop stems, discard root. Peel and mince ginger. Combine coriander, Everest marinade, ginger, salt and pepper in a bowl with 2 tbsp oil until smooth.

Preheat oven to 200°C. Place chicken in a bowl and cover with marinade, coating all pieces well. Set aside to marinate for at least 10 minutes. Like most marinades, the longer you marinate, the deeper the flavour, you can marinate overnight if you like!

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside in a warm place, with lid on, to let rice finish cooking. Fluff the finished rice with a fork.

Place marinated chicken on a lined baking tray. Bake in the oven for 18-20 minutes, until chicken is cooked through and juices run clear when pierced.

Trim pak choy and cut into quarters length ways. Trim choy sum and in half. Heat sesame oil (see tip) in a fry pan over medium-high heat. Add pak choy and choy sum to the pan and cook for 2-3 minutes, stirring occasionally, until veg is bright green and just tender.

Divide the rice between plates and serve with chicken (sliced to your liking) and seared greens. Garnish with sesame seeds and any remaining coriander leaves. Enjoy!