Vietnamese
Vietnamese - Rice Dishes
Baby Corn Rice Dish
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups cooked jasmine rice, steamed
- • 250g chicken thigh, sliced
- • 150g baby corn, halved lengthwise
- • 2 tbsp fish sauce
- • 1 tbsp oyster sauce
- • 3 cloves garlic, minced
- • 1 shallot, sliced
- • 2 spring onions, chopped
- • 1/2 cup chicken stock
Preparation Steps
1
Phase 1
Steam the jasmine rice; slice the chicken and halve the baby corn.
2
Phase 2
Sear the chicken in a wok with garlic and shallot until golden.
3
Phase 3
Add the baby corn, fish sauce, oyster sauce, and stock; simmer for 5 minutes until glossy.
4
Phase 4
Spoon the rice into bowls and top with the chicken and baby corn.
5
Phase 5
Scatter with spring onions and serve with nuoc cham.