Hainanese Chicken with Jasmine Rice
Ingredients
- 125g spring onions, thinly sliced
- 1 lime, zest and juice
- 2 tbsp honey
- 2 chicken breasts
- 150g jasmine rice, rinsed
- 200g sugar snap peas
- 40g hainanese paste
- method
- daddelicious
Preparation
Combine 1 tbsp of the spring onions in a small bowl with the lime zest, juice and honey, then set aside
Place one-third of the remaining spring onions in a medium-sized pan, thinly slice the chicken breasts and add to the pan
Pour over 350ml water and season with a little salt
Bring to a gentle simmer, cover and cook for 6-8 minutes until the chicken is cooked through and there is no pink meat
Remove the chicken from the pan, set aside and keep warm
Stir the rice into the pan of chicken cooking liquid
Cover and cook gently for about 10 minutes until the rice is tender and the stock absorbed
Add a dash of water if the rice is still firm and cook a little longer
Stir in the sugar snap peas, remaining salad onions and hainanese paste into the rice and heat gently, stirring for a couple of minutes to heat through
Plate up and top with the sliced chicken and a drizzle of the reserved honey and lime sauce
Daddelicious
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