Kev Ahern's Thai-style chicken and rice with greens: Today
My Asian-style chicken and rice dish is a cost efficient, high flavour dish that will give you what you need to start your year off the right way.
Ingredients
- 4 chicken breast (cut into small cubes)
- 250g white or wholemeal rice (washed)
- 1 red chilli (finely sliced)
- 1 small piece ginger (grated)
- 2 lime leaves
- 2 limes
- 15 ml soy sauce
- 1tsp salt
- 1 tsp ground tumeric
- 10 ml fish sauce optional
- 100g peas
- 100g baby leaf spinach
- 6 scallions (finely slice)
Method
- In a wide based casserole dish or deep-frying pan fry the chicken until golden brown . Season with the salt & turmeric
- Add 500 ml of water to the dish
- Add the red chilli, ginger, soy, lime leaf & fish sauce – leave to simmer for 3-4 minutes . Your creating an aromatic stock for your rice.
- Add the washed rice, leave to simmer for 10 minutes
- Turn the heat off and add the peas and spinach and mix well
- Serve the rice up and garnish with some lime zest, juice & chopped scallion
Chef tip: add a poached egg to the top of the dish when finished for some extra protein.
