Ingredients

• 225g/8oz basmati rice
• 150ml/5fl oz coconut milk
• 300ml/11fl oz water
• pinch of salt
• 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
• 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
• cut in half lengthways
• 4 spring onions
• chopped
• 1 tbsp toasted sesame seeds

Directions

• 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.