Ginger and Lemongrass Poached Chicken with Rice

Ingredients

• 4 pieces chicken breasts boneless and skinless
• 4 cups chicken broth
• 2 stalks lemongrass bruised
• 2 inches ginger sliced
• 2 cloves garlic minced
• 1 cup jasmine rice rinsed
• 1 cup coconut milk
• 1 tbsp fish sauce
• 1/2 cup fresh cilantro chopped
• 1 tbsp lime juice freshly squeezed
• 1 tsp salt
• 1/2 tsp black pepper freshly ground

Instructions

1. 1 In a large pot, combine chicken broth, lemongrass, ginger, and garlic. Bring to a boil over medium-high heat.
2. 2 Add the chicken breasts to the pot, ensuring they are submerged in the broth. Reduce heat to low and cover the pot.
3. 3 Poach the chicken for 20-25 minutes, or until cooked through and tender.
4. 4 While the chicken is poaching, cook the jasmine rice according to package instructions, using a mix of coconut milk and water as the liquid.
5. 5 Once the chicken is cooked, remove it from the broth and let it rest for 5 minutes before slicing.
6. 6 Stir fish sauce, lime juice, salt, and pepper into the broth, adjusting seasoning to taste.
7. 7 Serve the sliced chicken over the cooked jasmine rice, drizzling some of the seasoned broth over top.
8. 8 Garnish with chopped cilantro and serve immediately.