• 350g USA Medium Grain rice
  • 700ml Chicken Stock
  • 2 Thumbs of ginger
  • 2 Cloves garlic
  • 2 Lemongrass
  • 8 Chicken thighs bone in
  • Salt and pepper
  • 10g Dried chilli flakes 


Crush garlic, slice the ginger and smash the lemongrass.  Add to the rice for maximum flavour.

Score the chicken thighs. Chop the garlic, the ginger, the lemongrass and add a pinch of chilli flakes. Cook the chicken until golden. Slice and dice fresh chilli. Add the star anise, brown sugar and fish sauce. Lime zest and juice.

Place the chicken on top of the rice. Simmer the liquid to create a syrup. Bake for 20 minutes at 170c. Finish with chopped spring onion and coriander. Cook the rice for 15 minutes in chicken stock.