2 large carrots, cut into bite-sized cubes
2 tbsp finely grated garlic
2 tbsp finely grated ginger
8 spring onions, finely sliced
200g/7oz brown basmati rice
400ml/14fl oz chicken stock
2 bay leaves
1 tbsp coarsely ground black pepper
1 tbsp cornflour
2 tbsp light olive oil
150ml/录 pint dark soy sauce
4 tbsp sherry or cider vinegar
8 chicken thighs, bone-in, skin removed