Lemongrass and Ginger Chicken with Rice

• 1litre chicken stock
• 2lemongrass stalks, bruised and halved lengthways
• 40 gfresh ginger, peeled and sliced into coins
• 2 tbsplight soy sauce
• 1 tbspfish sauce
• 1lime, juice only
• 4skinless chicken breasts (approx. 180g each)
• 300 gjasmine rice, rinsed
• 4bok choy, halved lengthways
• 1 tspsesame oil
• 1 tsplight soy sauce
• 2garlic cloves, finely chopped
• Fine salt and black pepper
• 1small bunch fresh coriander, leaves picked (optional)
• 4spring onions, finely sliced on the diagonal (optional)
• 1fresh red chilli, finely sliced into rings (optional)
• 1 tbsptoasted sesame seeds (optional)
• 2limes, cut into wedges (optional)
• 4 tbsplight soy sauce (optional)
• 4 tbspchilli crisp oil (optional)
• 160 gpickled cucumber (optional)

Method

1. 1Pour the stock into a wide, deep saucepan and add the lemongrass, ginger, 2 tbsp soy sauce, fish sauce and chopped garlic. Bring to a gentle simmer before adding the chicken.
2. 2Season the chicken breasts on both sides with salt, then lower them into the broth so they're fully submerged. Poach over a low heat; barely a tremor on the surface, never a rolling boil, or the breasts go stringy; for 18–20 minutes, until opaque throughout and 75°C for 30 seconds at the thickest point.
3. 3While the chicken poaches, cook the jasmine rice in a separate pan to packet instructions. Pull it off the heat, lid on, and leave to steam for 5 minutes; that rest is what gives you separate grains rather than a sticky clump.
4. 4Lift the chicken out and rest on a board. Strain the broth through a sieve into a jug, discard the aromatics, then stir the lime juice into the broth off the heat; boiling kills the brightness. Taste: most of the salt is already there from the soy and fish sauce, but it usually wants one more pinch to tie it together.
5. 5Return the strained broth to the pan and bring back to a gentle simmer. Add the bok choy cut-side down and cook for 3–4 minutes, until the stems take a knife-tip easily but the leaves still hold their shape.
6. 6Lift the bok choy out and toss straight away with the sesame oil and the teaspoon of soy; the residual heat pulls the dressing into the leaves and gives you that glossy sheen.
7. 7Slice each chicken breast on the diagonal into thick pieces. Divide the rice between four warmed bowls and arrange the chicken and bok choy alongside.
8. 8Ladle the broth over the chicken, rice and pak choi. Add any of the optional coriander, spring onions, red chilli, sesame seeds, pickles and lime wedges if using. Offer the optional soy sauce and chilli crisp at the table.

Per serving

kcal

620

protein

64.5g

fibre

2.8g

carbs

68.7g

fat

8.7g