Ingredients
Scale
- 2 chicken breasts, cut into 6 pieces each
- 400g basmati rice
- 800g warm water
- 2 carrots, sliced
- 1 broccoli head, chopped into florets
- 1/4 of a chinese cabbage, sliced into thin “shreds”
- 1 red chilli, roughly chopped
- 2 garlic cloves, peeled
- A few springs of coriander, to taste
- 1 lime, juiced
- Zest of the above lime
- 3 keffir lime leaves
- 120g sweet chilli sauce
Instructions
- Place garlic, chilli and coriander in bowl. Blitz on speed 8 for 5 secs. Scrape down.
- Add zest and sweet chilli sauce. Blitz on speed 4 for 5 seconds. Add two keffir lime leaves torn to the bowl.
- Place chicken in bowl and place in the fridge for a few hours if possible
- Srunch a pieve of baking paper and run under water. Place it and then the chicken pieces on the bottom steaming attachment tray. Scrape as much sauce out of the bowl on to the chicken. Pour over half of the lime juice. Place the empty lime in with chicken for extra flavour.
- Place rice into basket. Wash rice thoroughly. Place 1 keffir lime leaf in the bowl. Put basket in place in the bowl. Pour over water.
- Cook at steaming temperature for 25 minutes on speed 3.
- In the last 10 minutes place carrots and broccoli on top steaming attachment tray.
- Put in place.
- In the last 4 minutes add cabbage to the steaming tray.
- When done check that the chicken is cooked.
- Remove steaming attachment carefully.
- Remove rice basket and empty out any leftover water.
- Place the chicken into the bowl but remove the keffir lime leaves first.
- Blitz on reverse, speed 4 for 6 secs.
- In the bottom steaming tray add the rice, cooked veg and shredded chicken.
- Mix well.
- Pour over the remaining juice of the lime. Do this to taste though. You may only need a little depending on your preference.
- Prep Time: 15
- Cook Time: 25
Nutrition
- Serving Size: 6