Ingredients

Method

For the chicken:
• 4 free-range chicken breasts
• 1⁄2 cup soya sauce
• 1 x 3 cm piece ginger, smashed
• 2 cloves garlic, smashed
• 1 stalk lemongrass, smashed
• 2 t sesame oil
• 2 T basmati rice
• 1⁄4 cup sunflower oil
• 2 Mediterranean cucumbers, smashed
• 2 T fresh coconut, finely grated, to garnish
• Fresh mint, to garnish
For the jaew dressing, mix:
• 6 limes, juiced
• 2 t brown or coconut sugar
• 1 t dried chilli flakes
• 1 t shrimp paste
• 3 T fish sauce
• 2 T soya sauce

Method

Ingredients

Butterfly the chicken breasts using a sharp knife, taking care not to cut all the way through. Pound the chicken between sheets of clingwrap to a thickness of 3 cm.

In a large bowl, mix the soya sauce, ginger, garlic, lemongrass and sesame oil. Add the chicken and chill for 2 hours.

While the chicken is marinating, fry the basmati rice in a little oil until golden and slightly puffed, then drain on kitchen paper. Grind the rice in a pestle and mortar, then set aside. 4 Heat the oil in a large pan over a medium to high heat, then cook the chicken breasts for 3 minutes on each side, or until cooked through.

Arrange the cucumber on a platter, then top with the dressing, coconut and toasted rice powder.

Garnish with fresh mint. Serve with the chicken.

Cook's note: Basmati rice toasted in a hot pan, then ground into a powder to sprinkle over the chicken adds a beautiful nutty flavour to this dish.

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