I often stir-fry Tomatoes with Garlic and season with Soy Sauce. I add Tofu or Eggs to it. That simple stir-fry dish is one of my family’s favourite dishes and it inspired me to cook this rice dish. As it was too tricky to cook Tofu or Eggs with rice, I added Chicken. The result was brilliant! Fresh Tomato is the key ingredient for this dish.
2 cups (*180ml cup) Short / Medium Grain Rice
300g Chicken Thigh Fillets *cut into small pieces
Salt & Pepper
350ml Chicken Stock
1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock
1/2 Onion *finely chopped
1 clove Garlic *finely chopped
1 Tomato *cut into small pieces
1 tablespoon Soy Sauce
1 tablespoon finely chopped Parsley
- Cut Chicken Thigh Fillets into small pieces and season with Salt & Pepper. Set aside while you are preparing other ingredients.
- Wash Rice a few times, drain well, and place it in the rice cooker. Add Chicken Stock, sprinkle with Salt, and gently stir.
- Scatter Onion, Garlic and Tomato, and place Chicken pieces on top, but DO NOT stir. Drizzle with Soy Sauce and press ‘COOK’ button to start cooking.
- When rice is cooked, let it steamed for 10 minutes. Sprinkle with finely chopped Parsley and serve.
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