Chicken with fragrant Hainanese-style rice

Name: Chicken with fragrant Hainanese-style rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 125 g pack trimmed salad onions, thinly sliced on the diagonal keeping the green ends separate; ½ Cooks’ Ingredients Red Chilli, deseeded and finely chopped; 1 Finely grated zest and juice of unwaxed lime; 2 tbsp Essential Pure Clear Honey; 1 pack 2 chicken breast fillets; 150 g hom mali jasmine rice, rinsed; 40 g Cooks’ Ingredients Hainanese Paste

Hainanese paste gives this quick and easy chicken and rice dish a huge boost of fragrant, savoury flavour.

4 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

125g pack trimmed salad onions, thinly sliced on the diagonal keeping the green ends separate
½ Cooks’ Ingredients Red Chilli, deseeded and finely chopped
1 Finely grated zest and juice of unwaxed lime
2 tbsp Essential Pure Clear Honey
1 pack 2 chicken breast fillets
150g hom mali jasmine rice, rinsed
40g Cooks’ Ingredients Hainanese Paste

Method

Combine 1 tbsp of the green salad onions in a small bowl with the chilli, lime zest, juice and honey, then set aside.
Place about one third of the remaining salad onions in a medium saucepan, thinly slice the chicken breasts and add to the pan. Pour over 350ml water and season with a little salt. Bring to a simmer, cover and cook for 6-8 minutes until the chicken is thoroughly cooked and there is no pink meat.
Remove the chicken from the pan, keep warm and set aside. Stir the rice into the pan of chicken cooking liquid. Cook gently, covered, for about 10 minutes until the rice is tender and the stock absorbed. Add a dash of water if the rice is still firm and cook a little longer.
Stir the remaining onions and rice paste into the rice and heat gently, stirring for a couple of minutes to heat through. Pile onto serving plates and top with the chicken fillets. Serve drizzled with the reserved chilli and lime sauce.