Quick Chicken Rice

Cook Time 1 hour

Servings 4

Ingredients

100ml vegetable oil

4 small chicken breasts

1 x 4 cm piece of ginger, peeled and chopped

3 cloves garlic, bruised

1 bunch spring onions, light and white part chopped

1 cup jasmine rice or bario rice, rinsed 3 times

2 cups of chicken stock

Chilli sauce of your choice, to serve

Kecap manis, to serve (optional)

Cucumber slices, to serve

Salt

Method

For the poached chicken, bring a pot of water to the boil along with the dark spring onion tops and a good pinch of salt. Turn down to a simmer and place chicken into the water. Simmer for 8 - 10 minutes. Turn the heat off and allow the chicken to stand in the water for a further 15 minutes.

For the rice, heat 1 teaspoon of the oil in a medium pot and add one teaspoon of ginger and one garlic clove. Cook for 30 seconds and then add the rice and a pinch of salt. Coat in the oil and cover with the chicken stock. Bring to the boil and then cover with a lid and turn down to a low heat. Cook for 8 - 15 minutes or until rice has completely absorbed the liquid.

For the spring onion sauce, heat the remaining oil in a small saucepan. Place the spring onions, remaining ginger and chopped garlic into a heat-proof boil with high sides. Carefully pour over oil and let sizzle.

To serve slice chicken on an angle and place on a plate. Serve with rice, cucumber, chilli and kecap manis. Drizzle spring onion sauce over chicken.