Serves 4


400ml can coconut milk
1-litre chicken stock
4 kaffir lime leaves
1 small knob ginger, peeled and sliced
¼ teaspoon sesame oil
4 free-range chicken breasts
2 cups jasmine rice, washed (uncooked)


Heat a large saucepan over medium heat and add the coconut milk, chicken stock, kaffir lime leaves, ginger and sesame oil and bring it to a boil. Reduce the heat and let it simmer for 5 minutes, so all the flavours start to infuse the poaching liquid. Drop in the chicken breasts and bring it back up to a light simmer and cook for a further 5 minutes. Cover and remove from the heat and let it poach for 30 minutes.

Once the chicken has finished poaching, remove it from the liquid, cover and let it stand. (keep the poaching liquid) Meanwhile, Place the washed rice into a rice cooker and add 1 cup of the poaching liquid and fill the rest up with enough water so that when you put your index finger on top of the rice, it reaches the first line (joint) of your finger.

Slice the chicken diagonally and serve it with the rice and the 3G Stir-Fry.


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