Soy-poached Chicken with Pak Choi, Coconut Rice and Hot and Sour Sauce

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 225g/8oz basmati rice
• 150ml/5fl oz coconut milk
• 300ml/11fl oz water
• pinch of salt
• 2 lime leaves, 2cm (1in) piece fresh ginger
• 1 garlic
• ½ large red chilli
• 1 tbsp light soy sauce
• 600ml/1 pint water
• 4 chicken breasts
• 4 tbsp caster sugar
• 1 heaped tsp cornflour
• 4 tbsp rice vinegar
• 4 tbsp light soy sauce
• 2 tbsp rice wine or dry sherry
• 4 heads pak choi
• 4 spring onions
• 1 tbsp toasted sesame seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the basmati rice well. Put it in a saucepan with the 300ml/11fl oz water, the coconut milk, a pinch of salt and the lime leaves. Bring to the boil, cover, and simmer on the lowest heat for 15 minutes, then rest covered for 10 minutes.

2. Meanwhile, pour the 600ml/1 pint water into a wide pan. Add the 1 tbsp light soy sauce, the rice wine or sherry, the sliced fresh ginger and the garlic clove, lightly crushed. Bring to a gentle simmer.

3. Add the chicken breasts to the simmering liquid, reduce the heat so it barely bubbles, cover and poach for 15 to 20 minutes until the thickest part reaches 165°F (74°C). Lift out and rest for 5 minutes.

4. Halve the pak choi lengthways. Add to the poaching liquid for 3 minutes until just wilted, then lift out and drain.

5. Spoon 4 tbsp of the strained poaching liquid into a small pan. Add the 4 tbsp light soy sauce, 4 tbsp rice vinegar and 4 tbsp caster sugar, and bring to a simmer. Finely slice the half red chilli and add it.

6. Mix the cornflour with a splash of water until smooth, stir into the sauce and simmer about 1 minute until glossy and thickened.

7. Slice the chicken and the spring onions. Fluff the coconut rice and serve with the chicken, pak choi, sauce, spring onions and toasted sesame seeds scattered over.