Save to your scrapbook
Chicken with fragrant Hainanese-style rice
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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 Cooks’ Ingredients Unwaxed Lime, zest finely grated and juice reserved
2 tbsp essential Pure Clear Honey
2 chicken breast fillets
150g Hom Mali jasmine rice, rinsed
40g Cooks’ Ingredients Hainanese Paste
1. To make the chilli and lime sauce, combine 1 tbsp of the green salad onions in a small bowl with the chilli, lime zest, juice and honey, then set aside.
2. Place about one-third of the remaining salad onions in a medium-sized saucepan, thinly slice the chicken breasts and add to the pan. Pour over 350ml water and season with a little salt. Bring to a gentle simmer, cover and cook for 6-8 minutes until the chicken is cooked through and there is no pink meat.
3. Remove the chicken from the pan, set aside and keep warm. Stir the rice into the pan of chicken cooking liquid. Cover and cook gently 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.
4. Stir the remaining salad 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.
Typical values per serving:
Average user rating