SOY-POACHED CHICKEN WITH LEMONGRASS BROWN RICE

This fragrant dish is not only easy to make

This fragrant dish is not only easy to make, simply put everything in a pot and a saucepan and wait for the magic to happen, but it's also downright tasty too.

INGREDIENTS

• 1.6kg whole chicken
• 1 garlic bulb, halved diagonally
• 100g ginger (unpeeled), thinly sliced
• 1 red onion, halved
• 4 kaffir lime leaves, bruised
• 1 lemongrass stalk (white part only), halved lengthways
• 2 cups (500ml) soy sauce
• 1 cup (250ml) rice wine vinegar
• 1 bunch coriander, roots scraped and washed, finely chopped, leaves picked
• 2 long green chillies, halved lengthways, plus extra thinly sliced to serve
• Vietnamese mint leaves, Thai basil leaves, bean sprouts and lime wedges, to serve

Lemongrass rice

• 2 cups (400g) brown rice
• 1 lemongrass stalk (white part only), bruised
• 4 thin slices ginger
• 2 kaffir lime leaves, bruised

• METHOD

  • 1
    Place the chicken, garlic, ginger, onion, kaffir lime, lemongrass, soy, vinegar, coriander root and chilli in a large pan with a lid and add enough cold water to cover.
  • 2
    Place over high heat and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, then remove the pan from the heat.
  • 3
    Set aside 1 1/2 cups (375ml) cooking liquid for rice, then cover pan and set aside for 1 hour or until the chicken is cooked through.
  • 4
    Meanwhile, for the lemongrass rice, place the rice, reserved cooking liquid and 2 1/2 cups (625ml) water in a saucepan with a lid.
  • 5
    Add lemongrass, ginger and lime leaves, then place over high heat and bring to the boil. Cover, then reduce heat to low and simmer for 35-40 minutes until rice is tender. Set aside, covered, for 10 minutes, then fluff with a fork.
  • 6
    Remove chicken from stock and cut into pieces. Serve on rice with chilli, reserved coriander leaves, Vietnamese mint, Thai basil, bean sprouts and lime wedges.