What we send:

• farm chicken breast
• jasmine rice
• ginger
• oyster sauce
• soy sauce
• makó onion
• hot pepper
• garlic
• olive oil
• salt

Required tools:

• saucepen
• large pan
• grater

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Finely chop the onion, grate the ginger. Cut the garlic into small pieces and the hot pepper into rings.

Put the jasmine rice in a strainer and wash with cold water, then drip. Fry in a little olive oil, just to whiten the grains, salt and then pour in twice as much hot water as rice. Wait until it boils, then cover and cook over low heat. When the water has boiled, take it off the fire andset aside it covered.

In a pan, fry the onions, garlic and ginger in a little olive oil. Salt a little so as not to burn the onion. Add the chopped hot peppers as well. If you don’t want it to be too strong, don’t put it all in. Once the onion is steamed, add the soy sauce and mix it well.

Put the diced chicken breast in the pan and fry. If you feel the sauce is very thick, you can add a little water. After the chickens have blushed, pour in the oyster sauce. Boil the flavors together and you’re done.

When done, all you have left is to serve the ginger chicken with jasmine rice. Enjoy your meal!