Braised Chinese Soy Chicken
with Garlic Rice & Carrot Ribbon Salad
This braised chicken is like a one-way ticket to flavour town. Time is all you need to turn chicken thigh into this meltingly tender delight, soaking up sweet soy flavours for a warm and comforting meal. Serve it over rice to get the most out of that sauce, and throw on a sprinkle of fresh chilli if you're feeling adventurous!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
Garlic
½
Onion
1 packet
Chicken Thigh
1 packet
Ginger Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
Soy Sauce Mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pistachio, Walnut, Pine Nut, Pecan. )
1 packet
hoisin sauce
(Contains Soy; )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1
cucumber
½
fresh chilli (optional)
1 packet
Mixed Salad Leaves
Not included in your delivery
olive oil
½ cup
water
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
drizzle
vinegar (white wine or rice wine)
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Cut onion (see ingredients) into wedges. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken thigh, turning, until browned on all sides, 1-2 minutes. • Add ginger paste and half the garlic and cook until fragrant, 1 minute.
• Transfer chicken thigh (including pan juices!), onion, sweet soy seasoning, soy sauce mix and the water (for the chicken) to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, turning thighs each hour, until chicken is tender and the meat is falling off the bone, 4 hours.
TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until chicken is tender, 90 minutes.
• When the slow cooker has 20 minutes remaining, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook remaining garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, using a vegetable peeler, peel carrot into ribbons. Slice cucumber into half-moons. Thinly slice fresh chilli (if using).
• In a large bowl, combine carrot, cucumber, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.
• Divide garlic rice between bowls. • Top with braised Chinese soy chicken and carrot ribbon salad. • Garnish with fresh chilli (if using). Enjoy!