Origin of dish:
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Type of cooking:
Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients (for 4 people) :Method: First off, soak your dry kaffir lime leaf in a cup of warm water until it becomes soft. Next, put your bamboo skewers in some water and leave them there. The water will stop them from being incinerated when you put them under the grill.
Peel and finely chop your garlic and ginger and dice the onion very finely. Separate your broccoli florets. Mix your two teaspoons of coconut powder with one tablespoon of warm water and chop each chicken breast into about 8 pieces.
Finally slice your lime leaf into extremely thin shreds. In a bowl mix the chicken with the coconut mixture, diced onion, sliced kaffir lime leaf, the spices, half a teaspoon of sugar, the garlic and the soya sauce. Cover and put this in the fridge.
Put one tablespoon of olive oil in a non-stick pan on medium heat and cook off the ginger for one minute with a good pinch of salt. Add in the rice and cook it for around 5 minutes until it becomes a nice golden colour.
Turn the heat to low and add 300ml of water to the rice. Cover the pan with a tight lid and leave it to cook for 10 minutes before resting (off the heat) for a further 10 minutes - don't peek under the lid until 20 minutes are up!
Pre-heat your grill to its highest heat. Take your chicken out of the fridge and thread it onto your skewers. Put the skewers on a baking tray and grill them as close to the heat as possible for about 9 minutes, turning them a couple of times to cook evenly.
Boil an inch of water in a pan and place a colander on top. Put your broccoli into the colander, cover it with a plate and steam for about 4 minutes.
Fluff up your rice using a fork before serving it into bowls. Put your chicken skewers on top and some broccoli on the side.