Grilled Chicken and Brown Rice with Ginger Soy Broth

In a pot, bring 4 cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 30 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and mince garlic and ginger. Slice spring onion, keeping white and green parts separate. Zest lemon and cut into wedges. Slice chilli. Roughly chop choy sum leaves, discarding stems. Pick coriander leaves and roughly chop, discarding stems. Trim ends of pak choy and roughly chop.

Season chicken in 2 teaspoons of soy sauce (you will need the rest for the next step), lemon zest and salt. Leave to marinate while you start the broth.

Heat a pot on medium heat with a drizzle of oil. Add garlic, ginger and white parts of spring onion, cook for about 30 seconds. Add 3 cups of water, stock and remaining soy sauce. Simmer for 6-8 minutes. Add a squeeze of lemon juice (to taste), half coriander leaves (saving some for garnish), pak choy and choy sum. Cook for 2-3 minutes until the veg is slightly wilted.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn it a few times to prevent the chicken from burning.

Slice chicken. Divide rice between bowls. Add broth and veg. Top with chicken and garnish with green parts of spring onion, remaining coriander and chilli. Serve remaining lemon wedges on the side. Enjoy!

In a pot, bring 4 cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 30 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and mince garlic and ginger. Slice spring onion, keeping white and green parts separate. Zest lemon and cut into wedges. Slice chilli. Roughly chop choy sum leaves, discarding stems. Pick coriander leaves and roughly chop, discarding stems. Trim ends of pak choy and roughly chop.

Season chicken in 2 teaspoons of soy sauce (you will need the rest for the next step), lemon zest and salt. Leave to marinate while you start the broth.

Heat a pot on medium heat with a drizzle of oil. Add garlic, ginger and white parts of spring onion, cook for about 30 seconds. Add 3 cups of water, stock and remaining soy sauce. Simmer for 6-8 minutes. Add a squeeze of lemon juice (to taste), half coriander leaves (saving some for garnish), pak choy and choy sum. Cook for 2-3 minutes until the veg is slightly wilted.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn it a few times to prevent the chicken from burning.

Slice chicken. Divide rice between bowls. Add broth and veg. Top with chicken and garnish with green parts of spring onion, remaining coriander and chilli. Serve remaining lemon wedges on the side. Enjoy!

In a pot, bring 2 cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 30 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and mince garlic and ginger. Slice spring onion, keeping white and green parts separate. Zest lemon and cut into wedges. Slice chilli. Roughly chop choy sum leaves, discarding stems. Pick coriander leaves and roughly chop, discarding stems. Trim ends of pak choy and roughly chop.

Season chicken in 2 teaspoons of soy sauce (you will need the rest for the next step), lemon zest and salt. Leave to marinate while you start the broth.

Heat a pot on medium heat with a drizzle of oil. Add garlic, ginger and white parts of spring onion, cook for about 30 seconds. Add 3 cups of water, stock and remaining soy sauce. Simmer for 6-8 minutes. Add a squeeze of lemon juice (to taste), half coriander leaves (saving some for garnish), pak choy and choy sum. Cook for 2-3 minutes until the veg is slightly wilted.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn it a few times to prevent the chicken from burning.

Slice chicken. Divide rice between bowls. Add broth and veg. Top with chicken and garnish with green parts of spring onion, remaining coriander and chilli. Serve remaining lemon wedges on the side. Enjoy!

In a pot, bring 2 cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 30 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and mince garlic and ginger. Slice spring onion, keeping white and green parts separate. Zest lemon and cut into wedges. Slice chilli. Roughly chop choy sum leaves, discarding stems. Pick coriander leaves and roughly chop, discarding stems. Trim ends of pak choy and roughly chop.

Season chicken in 2 teaspoons of soy sauce (you will need the rest for the next step), lemon zest and salt. Leave to marinate while you start the broth.

Heat a pot on medium heat with a drizzle of oil. Add garlic, ginger and white parts of spring onion, cook for about 30 seconds. Add 3 cups of water, stock and remaining soy sauce. Simmer for 6-8 minutes. Add a squeeze of lemon juice (to taste), half coriander leaves (saving some for garnish), pak choy and choy sum. Cook for 2-3 minutes until the veg is slightly wilted.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn it a few times to prevent the chicken from burning.

Slice chicken. Divide rice between bowls. Add broth and veg. Top with chicken and garnish with green parts of spring onion, remaining coriander and chilli. Serve remaining lemon wedges on the side. Enjoy!

In a pot, bring 2 cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 30 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and mince garlic and ginger. Slice spring onion, keeping white and green parts separate. Zest lemon and cut into wedges. Slice chilli. Roughly chop choy sum leaves, discarding stems. Pick coriander leaves and roughly chop, discarding stems. Trim ends of pak choy and roughly chop.

Season chicken in 2 teaspoons of soy sauce (you will need the rest for the next step), lemon zest and salt. Leave to marinate while you start the broth.

Heat a pot on medium heat with a drizzle of oil. Add garlic, ginger and white parts of spring onion, cook for about 30 seconds. Add 3 cups of water, stock and remaining soy sauce. Simmer for 6-8 minutes. Add a squeeze of lemon juice (to taste), half coriander leaves (saving some for garnish), pak choy and choy sum. Cook for 2-3 minutes until the veg is slightly wilted.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn it a few times to prevent the chicken from burning.

Slice chicken. Divide rice between bowls. Add broth and veg. Top with chicken and garnish with green parts of spring onion, remaining coriander and chilli. Serve remaining lemon wedges on the side. Enjoy!

In a pot, bring 2 cup water to a boil. Stir in the rice. Cover with a lid and reduce the heat to low. Simmer for 30 minutes until all of the water is absorbed. Keep pot covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Peel and mince garlic and ginger. Slice spring onion, keeping white and green parts separate. Zest lemon and cut into wedges. Slice chilli. Roughly chop choy sum leaves, discarding stems. Pick coriander leaves and roughly chop, discarding stems. Trim ends of pak choy and roughly chop.

Season chicken in 2 teaspoons of soy sauce (you will need the rest for the next step), lemon zest and salt. Leave to marinate while you start the broth.

Heat a pot on medium heat with a drizzle of oil. Add garlic, ginger and white parts of spring onion, cook for about 30 seconds. Add 3 cups of water, stock and remaining soy sauce. Simmer for 6-8 minutes. Add a squeeze of lemon juice (to taste), half coriander leaves (saving some for garnish), pak choy and choy sum. Cook for 2-3 minutes until the veg is slightly wilted.

Heat a pan on medium high heat with a drizzle of oil. Add chicken and cook for 4-5 minutes each side or until cooked through. You might have to turn it a few times to prevent the chicken from burning.

Slice chicken. Divide rice between bowls. Add broth and veg. Top with chicken and garnish with green parts of spring onion, remaining coriander and chilli. Serve remaining lemon wedges on the side. Enjoy!