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My Chicken Rice

chicken rice servedInspired 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.

the rice:

1 cup Basmati rice

1 1/2 cups chicken master stock

1/2 teaspoon sesame oil

the chicken:

2 poached chicken breasts

Steamed vegetables

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

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

2 comments on “My Chicken Rice

  1. Pingback: Main meal miso soup | Please Pass the Recipe

  2. Pingback: Main meal miso soup | Please Pass the Recipe

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This entry was posted on January 27, 2013 by in Chicken dishes, FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Main Meals and tagged , .
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