Trending Chicken & Fragrant Broth Rice Bowl

• Meanwhile, trim and thinly slice pea pods 
lengthways. Thinly slice spring onion. 
• Roughly chop Asian greens. Finely chop garlic.
• Cut chicken thigh into 2cm chunks.
• In a small heatproof bowl, combine garlic and a 
pinch of pepper. Set aside. 
• In a large frying pan, heat the olive oil (1 tbsp per 
person) over high heat until just smoking,  
30 seconds. Pour hot oil into bowl over garlic 
mixture. Set aside. 

TIP: The hot oil will bubble up and ‘cook’ the garlic.

• Return frying pan to high heat with a drizzle of  
olive oil. Cook pea pods, until blistered and tender, 
2-3 minutes.
• Transfer to a bowl and cover to keep warm.

• When the rice has 10 minutes remaining, return frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Heat a second medium saucepan over medium heat 
with a drizzle of olive oil. Cook Hainanese paste, 
ginger paste and Asian greens, until just wilted and 
fragrant, 1 minute.
• Add the water (for the soup), stock concentrate 
and the soy sauce and bring to the boil. Season to 
taste with salt and pepper.

TIP: Cover the pan with a lid if the ginger paste starts to 
spatter!