These perfectly juicy chicken breasts are actually super easy to make, served with garlicky rice and an addictive spring onion sauce that makes for a super satisfying (and healthy) dinner.
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Serves
6
FOR THE RICE:
Jasmine Rice
Shallot
Garlic Clove
Salted Butter
Fine Salt
Caster Sugar
Chinese Dark Soy Sauce
Chicken Stock
FOR THE CHICKEN:
Water
Spring Onion
Garlic Clove
Fine Salt
Chicken Breast
FOR THE SPRING ONION SAUCE:
Small Spring Onion
Fresh Ginger
Fine Salt
MSG
Caster Sugar
Vegetable Oil
FOR THE GARNISH:
Cucumber
Serves
6
FOR THE RICE:
Jasmine Rice
Shallot
Garlic Clove
Salted Butter
Fine Salt
Caster Sugar
Chinese Dark Soy Sauce
Chicken Stock
FOR THE CHICKEN:
Water
Spring Onion
Garlic Clove
Fine Salt
Chicken Breast
FOR THE SPRING ONION SAUCE:
Small Spring Onion
Fresh Ginger
Fine Salt
MSG
Caster Sugar
Vegetable Oil
FOR THE GARNISH:
Cucumber
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Step 1.
Make the rice. Wash the rice two or three times until the water runs clear. Roughly chop the shallots into chunks and peel the garlic cloves. Throw both into a food processor and pulse until finely chopped (or finely chop by hand).
Step 2.
Pop a medium sized saucepan over a medium heat and add the butter. Once melted, throw in the shallot and garlic mix and cook for 10-12 mins until caramelised. Add the salt and sugar and cook for a further minute. Deglaze the pan with the dark soy sauce, scraping up any browned bits on the bottom.
Step 3.
Tip in the washed rice followed by the chicken stock. Bring to the boil then pop the lid on and reduce the heat to as low as possible. Cook for 12 mins, then turn the heat off and let sit for 15 mins.
Step 4.
For the chicken, pop the water, spring onions, garlic cloves and salt in a large saucepan, set over a high heat and bring to the boil. Once boiling, throw in the chicken breasts, bring back to a simmer, pop the lid on and turn off the heat. Leave untouched for 25 mins. The residual heat will cook the chicken. Then, using tongs, remove the chicken from the liquid and set aside to cool. Once cool enough to handle, slice the chicken.
Step 5.
For the sauce, finely slice the spring onions and mince the ginger. Add both to a heatproof bowl along with the salt, MSG and sugar. Heat the vegetable oil over a high heat in a small pan until smoking then carefully pour the hot oil over the spring onion mixture. Mix and set aside to marinate for at least 5 mins.
Step 6.
For the garnish, slice up the cucumber and set aside.
Step 7.
Divide the rice between bowls and top with the sliced chicken and cucumber, along with the spring onion sauce. Dig in!
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