sharing recipes from one generation to the next
Inspired by a traditional malay dish I have pared the original idea back to simple basics. A chicken poached in master stock leaves the larder with the perfect ingredients for making this nourishing meal, a delicious combination of poached chicken, with steamed rice and vegetables. I feel as if my body sighs a contented sigh of thanks for feeding it pure flavours and high value nutrients after a meal like this.
I prefer this dish served unadorned, but for a more traditional flavour, garnish with chilli, lime and crispy fried shallots.
1 cup Basmati rice
1 1/2 cups chicken master stock
1/2 teaspoon sesame oil
2 poached chicken breasts
Put the rice in a small pan, add the cold stock and sesame oil. Bring to the boil, reduce the heat to the lowest setting, cover, then steam for 10 minutes. Turn off the heat, lay the sliced chicken over the rice, replace the lid and allow to rest for a further 10 minutes.
Serves 2 accompanied by steamed vegetables