Time: 7 hours 30 minutes
Complexity: easily
Servings: 4

Simmer chicken with jasmine rice in a slow cooker, and for a rich Asian flavor, add bok choy sautéed in fragrant garlic oil and a drizzle of fish sauce at the very end. Serve topped with fried garlic and a squeeze of lime juice.

Ingredients:

• 4 boneless, skinless chicken thighs (about 600 g)
• 1 tsp. dark sesame oil
• 6 thin slices of fresh ginger root + 1 teaspoon finely grated ginger
• 2/3 cup jasmine rice
• 4 cups lightly salted chicken broth
• 3 tablespoons of vegetable oil
• 10 cloves garlic, finely chopped
• 1 bunch bok choy (thinly slice stems, chop leaves)
• 1 tbsp fish sauce
• 3 green onions, thinly sliced
• Soy sauce and hot sauce, for serving
• Lime wedges, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken thighs, sesame oil, ginger root, jasmine rice, bouillon, garlic, bok choy cabbage, fish sauce, green onions, soy sauce, hot sauce, lime

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Preparation:

Step 1
• In a 6- to 8-quart slow cooker, combine the chicken with sesame oil, grated ginger, and a pinch of salt and black pepper. Add the rice and stir to coat. Add the chicken broth, ginger slices, and 4 cups water. Cover and cook over low heat until the chicken is very tender and the rice is thickened, 7-8 hours. Stir gently a few times, then let sit, uncovered, for 10 minutes. Remove the ginger from the pot.
Step 2
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden brown, 5-6 minutes. Transfer with a slotted spoon to a small plate. Add the bok choy stems to the skillet, season with salt, and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
Step 3
• Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking up the chicken slightly. Season with salt and pepper to taste. Divide among plates. Top with fried garlic, green onions, and a drizzle of soy and hot sauce. Serve with lime wedges.

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