Ginger Chicken with Coconut Rice

[purplecat]

Crossposted to cookbook_challenge

From my mother's cookbook.

Ingredients

1 teaspoon vegetable oil
2 tbspoon clear honey
2 cloves garlic crushed
3 boneless chicken breasts (note says "might be better with thighs because breast gets quite tough")
1 tbsp sweet sherry
2 tbsp worcestershire sauce
2 teaspoons lazy ginger
grated rind and juice of 1 large orange
8oz button mushrooms, halved
2 bunches of salad onions, trimmed and halved
2 oz block creamed coconut, roughly chopped
7oz long grain rice.
1 by leaf,
3/4 tsp salt.


Method
Meat
1. Cook chicken for 2/3 mins per side till golden. Transfer to over proof dish.
2. Mix honey, sherry, worcs sauce, garlic, ginger, orange juice and rind. Pour over chicken.
3. Bake 10 minutes at 190.
4. Add mushrooms and salad onions. Baste. Bake further 10 mins.
5. Baste again and bake 10 mins. Check for salt.

Coconut Rice
1. Dissolve coconut in 14 fl oz boiling water in pan.
2. Add rice, bay leaf and 1/2 tsp salt.
3. Cover and simmer 115 minus or so till rice fluffy (Can stir if you wish from time to time).


Changes, Mistakes and Substitutions
I used chicken thighs as advised and substituted rice wine for sherry (since experience tells me that the appearance of sherry in any 1980s-90s asian-style recipe from the UK should probably be replaced by rice wine). I cheated and bought microwave coconut rice.

Verdict

Nice and simple chicken dish. Will make again.