Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3139 / 750
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep vegetables
Peel the shallots and slice them into thin rings. Peel and chop or crush the garlic. Juice the lemon.
2 Fry chicken
Heat a large pan over a high heat with a drizzle of vegetableoil. Once hot, add the chickenthighs (in batches). Fry for 4 min until golden on the surface. Flip and fry for 1-2 min. Add the shallots and garlic and cook for 2 min further.
Add the measured water, chickenstockcube, 2/3/4 Tbsp of lemon juice, ricevinegar, soysauce, driedbayleaves and black pepper. Simmer over a low heat for 20 min or until the liquid has reduced to half.
4 Boil rice
Meanwhile, rinse the jasmine rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from the heat and keep covered until serving.
5 Fry greens
Meanwhile, rinse the pakchoi and chop it into quarters, lengthwise. Rinse the sugarsnappeas. Heat a pan over a medium heat with a drizzle of vegetable oil. Once hot, add the pakchoi and the sugarsnappeas with a pinch of salt and fry for 2-3 min.
Serve the chicken with its sauce over the cooked jasminerice, with the pan fried pakchoi and sugarsnappeas to the side.