Adding Stock for Thai Basil Chicken

Video Transcript

"We are going to stir our rice to incorporate the onions, the ginger, and the cinnamon. It should be a dark chocolaty color. Our vegetable stock is done so we'll go and pour that out and then we will stir this to break up any of our last clumps of cinnamon and then we are also going to add a teaspoon of sugar and then about the same amount of salt and pepper. We are going to give this a stir to make sure it is all mixed up and then we are going to come and reduce our heat in half so we are at 8 and we are going to cut it down to 4 and then we are going to put a lid on and then let it cook and reduce for about 15 minutes or until all the liquid has evaporated."