Brothy Rice Recipe
This brothy rice recipe is the kind of meal that feels like comfort and care in every spoonful. Naturally nourishing and easy to digest, brothy rice combines gentle aromatic flavours, lean protein, and hydrating broth to support both body and mind. Whether you’re craving something soothing after a long day or looking for a wholesome, balanced meal, this simple dish delivers warmth, flavour, and feel-good nourishment in one cosy bowl.
Ingredients
For the chicken
- 6 chicken thighs boneless & skinless
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp ginger paste
- 1/4 tsp garlic powder
For the broth
- 2 tbsp sesame oil
- 4 spring onions
- 1 red chilli
- 3 garlic cloves
- 1 tbsp ginger paste
- 1 tbsp soy sauce
- 2 tsp paprika
- 1/2 lime juice only
- 1 tbsp maple syrup
- 1 vegetable stock pot or 1 stock cube
- 1 400g can light coconut milk
- 1 cup water
- 1 Pak Choy trimmed
To serve
- 3-4 servings sticky rice
- fresh coriander chopped
- chilli oil
- spring onions chopped
Instructions
- Preheat the oven to 220C/200C fan/400F.
- Add the chicken thighs along with the marinade ingredients to a large baking dish. Mix until the chicken is evenly coated then bake 35-40 minutes until cooked through.
- In a large pan, heat the sesame oil, then add the chopped spring onions, chilli, garlic and ginger paste. Cook on a medium heat for 2 minutes.
- Add the soy sauce, paprika, lime juice, maple syrup and vegetable stock pot. Pour in the coconut milk and water.
- Bring to a gentle simmer, cover, and cook for 10 minutes.
- Add the Pak Choi and continue cooking for a further 2 minutes until softened.
- Serve with sticky rice, fresh coriander and more chopped spring onions.
Nutrition
Calories: 563kcalCarbohydrates: 13gProtein: 30gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 166mgSodium: 1282mgPotassium: 512mgFiber: 1gSugar: 5gVitamin A: 1019IUVitamin C: 23mgCalcium: 48mgIron: 2mg
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