Wineshark Recipe - 60. Coriander with Chicken Rice

Ingredients:

• Coriander finely - 2.5 oz
• Chicken stock - 2 oz
• Chicken leg - 1 lb 8 oz
• Salt - 1 tsp
• White pepper powder - 1/2 tsp
• Garlic finely - 1 tsp
• Rice - 10 oz
• Chicken stock - 1 lb

First rinse the coriander leaves thoroughly, and then dry them before putting into a blender with the chicken stock to form a sauce.

Remove the skin of the chicken leg and cut into pieces. Add the seasonings, garlic and some coriander sauce to marinate for about 20 minutes.

Rinse the rice and put in a pot (or rice cooker) then add chicken stock, coriander sauce and salt. Cook for a while and then add the chicken leg. Cook until there is no more stock in the pot but avoid burning the rice, ideal to maintain a moist and soft texture.