Recipe: Malaysian chicken rice plate

Ingredients

Rice
400g (2 cups) jasmine rice
750ml (3 cups) water
1 stalk fresh lemon grass, bruised
A small handful of fresh coriander
Juice of 2 limes
1 whole red chilli

Crispy chicken
15ml (1 tbsp) vegetable oil
5ml (1 tsp) turmeric
Salt and freshly ground black pepper, to taste
Juice of 2 limes
5ml (1 tsp) dried chilli flakes
5cm piece fresh ginger, grated
4 chicken breasts (bone in, skin on)

Chicken broth
1L (4 cups) good quality chicken stock
Juice of 2 limes
Salt, to taste
2cm fresh ginger, grated

To serve
Carrot, peeled and shredded
Cucumber, sliced
Crispy fried garlic
Spring onion, shredded

Method

1. For the rice, combine the ingredients in a medium saucepan, cover with a lid and bring to a boil. Reduce heat to medium and cook until all the water has been absorbed. The rice should be sticky. Set aside to cool.

2. When cool, remove the lemon grass, coriander and whole chilli, and shape into medium-size balls. Set aside until needed.

3. Preheat the oven to 200°C.

4. For the chicken, combine the oil, turmeric, salt and pepper, lime juice, chilli flakes and ginger in a bowl. Place the chicken breasts on a roasting tray and cover with the spiced oil.

5. Place in the preheated oven and roast until the chicken is cooked through and the skin crisp, 20 – 25 minutes. Set aside.

6. For the chicken broth, heat the chicken stock in a medium saucepan and add the lime juice, salt and ginger. Bring to a boil and adjust seasoning.

7. To serve, place a few rice balls in each serving bowl, slice the chicken through the bone, add carrot, cucumber, crispy fried garlic and shredded spring onion. Serve alongside the warm chicken broth.

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