serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 litre chicken stock
- 50 g (¼ cup) steamed jasmine rice
- 1 garlic clove, bruised
- 1 stalk lemongrass, bruised
- 2 cm slice galangal
- 4 kaffir lime leaves, torn
- 400 g chicken breast fillets, cut into 2.5 cm pieces
- 2 tbsp fish sauce
- 1 tsp grated palm sugar
- ½ lemon, juiced
Instructions
Combine stock, rice, garlic, lemongrass, galangal and kaffir lime leaves in a large saucepan and slowly bring to the boil.
Add chicken, reduce heat to low–medium, then cook for 4 minutes or until chicken is cooked. Add fish sauce and sugar, and lemon juice to taste. Season with salt and serve.
Photography by John Laurie.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
