Ingredients
- spring onions 8, finely chopped
- ginger finely chopped to make 3 tbsp
- sea salt 1 tsp
- groundnut oil 150ml
- rice vinegar 1 tbsp
- skinless chicken breasts 4
- chicken stock 750ml, cooled
- baby cucumbers 2, sliced on the diagonal
- basmati rice 1 mugful, (see the method)
- sesame oil a few drops (optional)
Method
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Step 1
Put the spring onions and ginger in a large bowl and toss with the salt. Heat the oil in a small pan to 170C or until a cube of bread browns in 1 minute. Carefully pour the oil over the onions – it might spit a little, so stand back. Leave to cool, then stir in the rice vinegar.
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Step 2
Put the chicken breasts in a pan large enough to fit in one layer. Add the stock and bring to a simmer. Cook for 5 minutes then take off the heat and leave to sit for 10 minutes with a lid on.
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Step 3
Toss the cucumbers in a bowl with a good pinch of sea salt and leave to sit.
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Step 4
Measure a standard mug of basmati rice into a pan then add 2 mugfuls of stock from the chicken pan and bring to a simmer. Put on a lid, turn right down and cook for 12-13 minutes or until the stock is absorbed. Fluff up the rice, divide between 4 plates then add slices of the chicken, a couple of spoonfuls of ginger sauce each and some salted cucumber. Drizzle with a little sesame oil to finish, if you like.
Nutritional Information
- Kcals 758
- Fat 45.1g
- Saturates 9.7g
- Carbs 41.3g
- Sugars 3.5g
- Fibre 1.8g
- Protein 45.8g
- Salt 2.5g
