Quick recipe finder Soy-poached chicken with pak choi, coconut rice and hot and sour sauce
By Ainsley Harriott From Saturday Kitchen Best Bites
Ingredients
For the rice
- 225g/8oz basmati rice
- 150ml/5fl oz coconut milk
- 300ml/11fl oz water
- pinch of salt
For the chicken
- 2 lime leaves, fresh or dried, finely shredded
- 2cm (1in) piece fresh ginger, finely sliced
- 1 garlic clove, sliced
- ½ large red chilli, seeded and roughly chopped
- 1 tbsp light soy sauce
- 600ml/1 pint water
- 4 chicken breasts, boneless and skinless
For the hot and sour sauce
- 4 tbsp caster sugar
- 1 heaped tsp cornflour
- 4 tbsp rice vinegar
- 4 tbsp light soy sauce
- 2 tbsp rice wine or dry sherry
To serve
- 4 heads pak choi, cut in half lengthways
- 4 spring onions, chopped
- 1 tbsp toasted sesame seeds
Method
For the rice, place the rice in a bowl, cover with cold water and soak for 15-20 minutes.
Drain the rice and rinse and place into a saucepan. Add the coconut milk, water and the salt.
Bring to the boil and reduce the heat to a very gentle simmer. Cover and cook for ten minutes, until the rice is tender.
While the rice is cooking, place the lime leaves, ginger, garlic and chilli into a saucepan.
Add the soy sauce and water and bring to the boil.
Add the chicken breasts, then cover and cook over a low heat for four minutes.
Turn the chicken in the liquid, then place the pak choi into a steamer and set the steamer over the chicken pan for three minutes until the pak choi is tender.
For the sauce, while the chicken finishes cooking, place all the sauce ingredients in a small saucepan, place over a medium heat and bring to the boil.
Simmer for a minute, stirring constantly until thickened and glossy.
Slice the chicken and arrange on plates or in bowls with the coconut rice and pak choi.
Drizzle with the sauce, scatter with the spring onions and sesame seeds, and serve immediately.
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