Thai Chicken Rice

How to make Thai Chicken Rice

Prep Time: 30 minutes        |        Cook Time: 40 minutes        |        Serves: 2

Ingredients

• 2 Broad Oak Farms RSPCA approved chicken breast fillets
• ½ tsp Stonemill black peppercorns

Garlic oil

• 3 garlic cloves, finely chopped or crushed
• ¼ cup The Olive Tree olive oil, or any neutral oil

Chicken rice

• 40g Pure Valley unsalted butter
• 3-4 ginger slices
• 2-3 coriander roots
• 2 garlic cloves, peeled and crushed
• 1 litre salt reduced Chefs’ Cupboard chicken stock
• ¾ cup (155g) Imperial Grain jasmine rice

Thai sauce

• 1 tsp ginger, finely chopped or grated
• 2 small garlic cloves
• 1-2 birds eye red chillies
• 1-2 coriander roots
• 1 tsp sugar
• 1 tsp soy sauce
• 2 tsp Asia Green Garden fish sauce
• 3 tsp lime juice

To serve

• 1 Lebanese cucumber, sliced
• ½ bunch coriander

Method

1. Place the chicken breasts and peppercorns in a medium-sized saucepan. Add the chicken stock and bring it to a gentle boil. Once it has come to a boil, turn off the heat, cover with a lid and let the chicken poach for 15-20 minutes or until the internal temp reaches 65°C. Remove the chicken from the broth to a bowl and cover with cling wrap and set aside until ready to use.
2. Bring the chicken stock back to a boil, then reduce to a simmer for 5-10 minutes. Skim if needed, strain and reserve for the rice and soup.
3. To make the garlic oil, add the garlic and oil to a small saucepan, then gently heat until the garlic is golden. Cool and set aside.
4. In another saucepan, melt the butter and a drizzle of olive oil over medium heat. Add the garlic, ginger and coriander roots and cook for 1-2 minutes until fragrant. Add the rice, 1¼ cups of the reserved chicken broth and a generous pinch of salt. Stir to combine and bring to a boil. Reduce the heat to a gentle simmer and cover with a lid. Let it cook for 12 minutes, then turn off the heat. Keeping it covered, let the rice finish cooking a further 12-15 minutes until all the water is absorbed. Fluff with a fork and remove aromatics.
5. To make the Thai sauce, use a mortar and pestle and pound the ginger, garlic, chilli, coriander roots and sugar into a coarse paste then add the soy sauce, fish sauce and lime juice.
6. To assemble, slice the chicken breasts and drizzle garlic oil over the chicken and garnish with coriander. Serve with the chicken rice, sliced cucumber, Thai sauce and soup on the side.

Option

To make home-made chicken stock, place 1kg of Broad Oak Farms RSPCA approved mixed chicken pieces with 2 litres of water in a large pot and bring to a boil. Reduce to a simmer, season with salt and cook gently for 1-2 hours, skimming off fat and any impurities. Once cool enough to handle, strain and store until ready to use.