Preparation: 15 minutes
Cooking: 1 hour
Servings: 2
You will need:
1 bunch coriander
2 pieces of ginger
2 cloves garlic
coconut oil for frying
1/2 cabbage - shredded
1 cup wholegrain rice
Seasoning
In a saucepan cover the chicken portions with water. Add half the ginger chopped or minced, half the coriander and some salt to taste. Bring to the boil and simmer for 45-50 minutes, or until the chicken falls off the bone.
While this is cooking fry off the remaining chopped or minced ginger with the finely chopped garlic. When brown and crispy set aside for use as a garnish later.
Remove chicken from pan but retain cooking liquor. Add the rice to this liquid and cook, covered for 10 minutes. Now drop in the cabbage and cook for a further 3-4 minutes, removing from the heat while the cabbage still retains some body.
Divide the rice and cabbage between 2 bowls, add the shredded chicken and finish with a garnish of coriander leaves and the crispy ginger and garlic.
While this is cooking fry off the remaining chopped or minced ginger with the finely chopped garlic. When brown and crispy set aside for use as a garnish later.
Remove chicken from pan but retain cooking liquor. Add the rice to this liquid and cook, covered for 10 minutes. Now drop in the cabbage and cook for a further 3-4 minutes, removing from the heat while the cabbage still retains some body.
Divide the rice and cabbage between 2 bowls, add the shredded chicken and finish with a garnish of coriander leaves and the crispy ginger and garlic.
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