Chicken with Saffron Rice

Serves:

4

Ingredients:

3 shallots
1 1/2 tbs lime juice
1 tbs fish sauce
1 tbs oyster sauce
1 tsp sesame oil
1 tbs grated ginger
2 small chicken breasts trimmed or one large sliced in half
1 tbs toasted sesame seeds
Basmati rice
Pinch of Saffron

Method:

1. Finely chop 1 shallot and then slice the remaining shallots thinly on the diagonal. In a small bowl combine the lime juice, fish sauce, oyster sauce, sesame oil, grated ginger and the chopped shallot.
2. Pour over the chicken and marinate for 30 minutes. Place chicken and marinade into parcels using foil and baking paper.
3. Using your multi cooker measuring cup, put 2 cups of basmati rice well rinsed into your cooker, add a pinch of saffron and hot water to cover the rice up to above the level 2 mark inside the bowl
4. Pop you rack into the cooker and place the chicken parcels in the steamer basket. Close the lid, press steam and 10 minutes and press start. Make sure your valve is on exhaust.
5. Slice the chicken on the diagonal and pour over the cooking juices. Top with sliced shallots and toasted sesame seeds.
Serve with steamed rice on a banana leaf if desired.

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