• Malaysian chicken rice plate


    • RICE

    • 400g (2 cups) jasmine rice
    • 750ml (3 cups) water
    • 1 stalk fresh lemon grass, bruised
    • a small handful of fresh coriander
    • juice of 2 limes
    • 1 whole red chilli

    • 15ml (1 tbsp) vegetable oil
    • 5ml (1 tsp) turmeric
    • salt and freshly ground black
    • pepper, to taste
    • juice of 2 limes
    • 5ml (1 tsp) dried chilli flakes
    • 5cm piece fresh ginger, grated
    • 4 chicken breasts (bone in, skin on)

    • 1L (4 cups) good quality chicken stock
    • juice of 2 limes
    • salt, to taste
    • 2cm fresh ginger, grated
    • TO SERVE

    • carrot, peeled and shredded
    • cucumber, sliced
    • crispy fried garlic
    • spring onion, shredded



    For the rice, combine the ingredients in a medium saucepan, cover with a lid and bring to a boil. Reduce heat to medium and cook until all the water has been absorbed. The rice should be sticky. Set aside to cool.


    When cool, remove the lemon grass, coriander and whole chilli, and shape into medium-size balls. Set aside until needed.


    Preheat the oven to 200°C.


    For the chicken, combine the oil, turmeric, salt and pepper, lime juice, chilli flakes and ginger in a bowl. Place the chicken breasts on a roasting tray and cover with the spiced oil.


    Place in the preheated oven and roast until the chicken is cooked through and the skin crisp, 20 – 25 minutes. Set aside.


    For the chicken broth, heat the chicken stock in a medium saucepan and add the lime juice, salt and ginger. Bring to a boil and adjust seasoning.


    To serve, place a few rice balls in each serving bowl, slice the chicken through the bone, add carrot, cucumber, crispy fried garlic and shredded spring onion. Serve alongside the warm chicken broth.


    Crispy fried garlic is really easy: thinly slice a few garlic cloves and fry them in oil over medium heat until golden, being careful not to burn.