Chinese Chicken Rice
1 Small Chicken Breast
1/2 Stock Cube
1 tbsp Hoisin Sauce
90g Cooked Rice
- Simmer a small chicken breast in boiling stock (the water should just be covering the chicken breast) until cooked through (no longer pink in the middle).
- Shred the chicken and reduce the stock with Hoisin sauce until thickened.
- Add the chicken and some spinach to the sauce, let the steam wilt the spinach for a minute then serve with the cooked rice.
1 portion = 1C 1F 1P 1V 1S