Dinner recipe
Soy-vinegar chicken thighs with green beans, jasmine rice, cucumber, carrot, and spring onions for a bright Filipino-inspired family dinner.
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Ingredients
large non-stick frying pan, saucepan, sieve, knife, chopping board, grater, jug
Method
Rinse the jasmine rice in a sieve until the water runs mostly clear. Cut the chicken thigh fillets into bite-size pieces, trim the green beans and halve them, halve and slice the cucumber, coarsely grate the carrots, finely slice the spring onions, then keep the green tops separate. Finely chop the onion and grate the garlic. Mix the soy sauce, rice vinegar, brown sugar, black pepper, and 150ml water in a jug.
Use kitchen scissors to cut the chicken thighs quickly and keep the pieces similar in size so they cook evenly.
Put the rinsed rice in a saucepan with 450ml water and a pinch of salt. Bring to a simmer, cover with a lid, then cook over a low heat for 10 to 12 minutes until the water is absorbed. Turn off the heat and leave covered for 5 minutes.
Heat the vegetable oil in a large non-stick frying pan over a medium-high heat. Add the chicken with a pinch of salt and cook for 5 to 6 minutes, turning occasionally, until golden on the outside and no longer pink on the surface. Lift the chicken onto a plate.
Lower the heat to medium. Add the chopped onion to the pan and cook for 3 to 4 minutes until softened and lightly golden. Stir in the garlic and bay leaves for 30 seconds, then return the chicken and any resting juices. Pour in the soy-vinegar sauce and bubble uncovered for 8 to 10 minutes, stirring now and again, until the chicken is cooked through and the sauce is glossy enough to coat a spoon.
The vinegar should smell mellow rather than sharp before serving; add a splash of water if the sauce reduces too quickly.
Stir the green beans into the adobo pan with 2 tablespoons water. Cover with a lid or baking tray and cook for 4 to 5 minutes until the beans are bright green and just tender, then uncover and bubble for 1 minute so the sauce clings to the chicken and beans.
Fluff the rice and divide it between shallow bowls. Spoon over the adobo chicken, green beans, and glossy sauce, removing the bay leaves as you serve. Add cucumber, carrot, spring onion greens, and any pan juices left in the pan.
