- 225g/8oz basmati rice
- 150ml/5fl oz coconut milk
- 300ml/11fl oz water
- pinch of salt
- 2 lime leaves, fresh or dried, finely shredded
- 2cm (1in) piece fresh ginger, finely sliced
- 1 garlic clove, sliced
- ½ large red chilli, seeded and roughly chopped
- 1 tbsp light soy sauce
- 600ml/1 pint water
- 4 chicken breasts, boneless and skinless
- 4 tbsp caster sugar
- 1 heaped tsp cornflour
- 4 tbsp rice vinegar
- 4 tbsp light soy sauce
- 2 tbsp rice wine or dry sherry
- 4 heads pak choi, cut in half lengthways
- 4 spring onions, chopped
- 1 tbsp toasted sesame seeds
- For the rice, place the rice in a bowl, cover with cold water and soak for 15-20 minutes.
- Drain the rice and rinse and place into a saucepan. Add the coconut milk, water and the salt.
- Bring to the boil and reduce the heat to a very gentle simmer. Cover and cook for ten minutes, until the rice is tender.
- While the rice is cooking, place the lime leaves, ginger, garlic and chilli into a saucepan.
- Add the soy sauce and water and bring to the boil.
- Add the chicken breasts, then cover and cook over a low heat for four minutes.
- Turn the chicken in the liquid, then place the pak choi into a steamer and set the steamer over the chicken pan for three minutes until the pak choi is tender.
- For the sauce, while the chicken finishes cooking, place all the sauce ingredients in a small saucepan, place over a medium heat and bring to the boil.
- Simmer for a minute, stirring constantly until thickened and glossy.
- Slice the chicken and arrange on plates or in bowls with the coconut rice and pak choi.
- Drizzle with the sauce, scatter with the spring onions and sesame seeds, and serve immediately.