You know that feeling at the end of the day – the one when all you are fit for is the sofa. Â Ideally with a glass of wine in one hand and the other held out expectantly for a plate of food which someone else has cooked to be placed in it. Â I regularly feel like that and I am sure I am not the only one. Â Much as I love cooking and I do, I really do, there are times when I feel like I can’t be bothered. Â Invariably at the tired end of the day, possibly after a difference of opinion with one of my children, the house refusing to clean itself or the dog taking himself on a long unscheduled walk and having to be found.
These are the evenings when you need this recipe – easy, quick and totally restoring, Â Never mind my top 10 or top 5, this one is firmly on the podium in the top 3.
I must point out one thing, which you may have spotted already, it is not a looker. Â As they say though, never judge a book by its cover and in culinary terms, this is that book. Â I’ve tried prettying it up, sprinkling it with this or that but it doesn’t work. Â Moreover it would be missing the point. Â This recipe is beyond simple, uses very few ingredients and is cheap. Â To zhuzz it up just for the sake of the photograph would be wrong.
I gave the recipe to one of my brothers ages ago and kept asking him if he had made it. Â I guessed not because I hadn’t heard the rapturous applause. Â Eventually (after some badgering from me I must admit) he cooked it for this wife – he says they Â now have it once a week. Â So do we, it really is that good.
So please take my word (and my brothers, and my husbands) for it and try this.
1 tablespoon oil
1 onion, chopped
1 thumb of ginger, peeled and finely chopped
1 clove garlic, finely chopped
4 chicken thigh fillets, each cut into 6 pieces
1 tablespoon fish sauce
1 tablespoon soft brown sugar
4 tablespoons basmati rice
250ml chicken stock
Heat the oil in a medium saucepan and gently soften the onion. Â Add the garlic and ginger and stir for a couple of minutes. Â Put the rice, brown sugar and fish sauce into the pan, give it all a good stir followed by the chicken and the stock. Â Simmer gently for about 12-15 minutes until the rice and chicken are cooked. Â This is enough for two adults (although I think I could probably eat it all myself). Â Serve with a drop or two of chilli sauce if you like.