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 cup fresh cilantro, chopped
• 1 tbsp lime juice, freshly squeezed
• 1 tsp salt
• 1 tsp black pepper, freshly ground

Method

1. 01
   In a large pot, combine chicken broth, lemongrass, ginger, and garlic. Bring to a boil over medium-high heat.
2. 02
   Add the chicken breasts to the pot, ensuring they are submerged in the broth. Reduce heat to low and cover the pot.
3. 03
   Poach the chicken for 20-25 minutes, or until cooked through and tender.
4. 04
   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. 05
   Once the chicken is cooked, remove it from the broth and let it rest for 5 minutes before slicing.
6. 06
   Stir fish sauce, lime juice, salt, and pepper into the broth, adjusting seasoning to taste.
7. 07
   Serve the sliced chicken over the cooked jasmine rice, drizzling some of the seasoned broth over top.
8. 08
   Garnish with chopped cilantro and serve immediately.