- 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
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.