Chicken, black rice bowl with lime leaf & coconut

Method Print recipe

1. Prepare the black rice: Pour the rice into a microwave-safe bowl and add the correct amount of water for the required portion size, following the pack instructions. Cover and microwave for 2 minutes. Remove and keep warm.
2. Prepare the greens: Wash and prepare the greens to the desired cut. Lightly steam until al dente, then keep warm.
3. Prepare the stock: Make up the bouillon with the required amount of hot water and keep the stock hot.
4. Cook the chicken: Heat a little oil in a frying pan and cook the chicken for approximately 5 minutes, or until fully cooked through. Transfer the cooked chicken to the hot stock and keep warm until required.
5. Make the dressing: Add the paste and coconut milk to a bowl and mix thoroughly until combined. Set aside until required.
6. Assemble: Spoon the black rice into a serving dish and top with the steamed greens, followed by the chicken. Pour over the dressing and finish with the seeds. Serve immediately.