One-Pot Chinese Chicken

i add vegetables at the end, brocolli, snow peas, celery sticks all good, and a couple of star anise gives a really nice kick.

can u make this ahead of time or best to eat straight away

Great! It was easy to follow and the taste was unbelievable. Thanks!

this is THE easiest ever dish probably cook it once a fortnight I have also tried it with seafood eg prawns scollops etc its Yummy cook the rice first then add seafood,magic

I made this exactly and it was FANTASTIC! IEasy and delicious. My family love it and I look forward to making again

I have made this several times.... I use a kilo of chicken thigh fillets (family of 4) and I add some snow peas and zuccini to the pot.... next time will add in the last 5 minutes of cooking.... very yummy... a big hit in our house...

I made this but used brown rice instead of jasmine. It took about 40 minutes to cook, so after the suggested time I took the chicken out and allowed the rice to cook. Probably wouldn't do it that way again as I found it too hard not to eat after lifting the lid and smelling all of those flavours. I added broccoli to it and left out the spring onion due to allregies, I think it would be best served with a large portion of steamed asian greens for dinner to balance out the rice.. there's a lot of it.

I have made this twice now. Super quick and super easy and tastes great. I have taken it to the next step of quick (or lazy) and used chilli and garlic from a jar, dried coriander (added to stock) and frozen onion (also added to the stock). Dinner on the table in 35 - 40 mins. Ideal when you get home from a long day and still have to get dinner on the table

This recipe was so easy and really yummie, but I am a bit confused by its name, as I believe the flavour was more of a "Thai" flavour than Chinese.

I made this last night. It was so easy and tasted great. I served it with steamed green veges. Even my fussy one really liked it. I agree with Nikster it does make a lot of rice. Next time I will use extra chicken so 6 or 8 fillets instead of 4.

This recipe smelt amazing while it was cooking, leave the garlic & ginger big so you can remove it on your plate. I needed to add some liquid as it went a bit dry. I might try adding tamarind or lime next time. It made lots of rice so i used that as a base for the next nights dinner. Worth making again.

Yummo!!! My family loved it and I also left the ginger in as it was super fresh and the skin was soft. Definitately make again

this was so easy and yum. I left the ginger in

I'm a little confused - don't you have to remove the ginger slices before you serve it?