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Recipe

Lime-poached chicken and rice

Chicken and citrus are one of the truly great combinations, and this lime-poached chicken is incredibly versatile.

Sep 30, 2013 2:00pm
  • 45 mins cooking
  • 10 mins marinating
  • Serves 6
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Ingredients

Marinade
  • 5 centimetre ginger, peeled and sliced into matchsticks
  • 4 clove garlic, finely sliced
  • 1 stalk lemongrass, white part only, finely sliced
  • zest 2 limes
  • 1/2 cup coriander, roughly chopped
  • 1 teaspoon chilli flakes, or 2 dried chillies, finely chopped
  • 1 teaspoon sea salt
  • 1 tablespoon sesame oil
Chicken
  • 6 boneless, skinless chicken breasts
Poaching liquid
  • juice 2 limes
  • 2 kaffir lime leaves
  • 2罐椰奶
  • 1 can water
  • 2 tablespoon fish sauce
  • 2 tablespoon brown sugar
To serve
  • rice (about ½ a cup per breast)
  • spinach or asian greens (such as bok choy, choy sum)

Method

Lime-poached chicken and rice
  • 1
    Place marinade ingredients in a mortar and pestle and give them a quick bash together, or pulse in a food processor to combine.
  • 2
    Lay the chicken in a ceramic dish, spread with the marinade and refrigerate until cooking. This can be done a day ahead to let the flavours develop, or for just 10 minutes if pushed for time.
  • 3
    Place the chicken and marinade into a large frying pan with a lid, then pour in the poaching liquid ingredients and give it a stir. Cover with a lid and bring to the boil, then reduce heat and simmer for 10 minutes. Turn off heat and leave on the stovetop to continue cooking for 20 minutes – do not lift the lid.
  • 4
    Cook rice, place in bowls and top with sliced chicken. Serve with wilted spinach or Asian greens, and plenty of hot poaching liquid.

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