Perfect for the lighter summer evenings with a refreshing kick and multiple serving options, impress dinner guests or create a simple gourmet dish for yourself with this chicken based recipe.
- 400g chicken thigh, leg or breast to your preference
- a cucumber
- spring onions
- sesame oil
- salt and pepper
- satay sauce
- ginger root
one.// Begin by preparing the rice to cook. Measure your rice carefully, around half a cup or mug is enough for one serving, so around two cups is plenty. Add four cups of water to the pan and leave to cook. You could also switch one cup of water out for coconut milk for an extra tasty version.
two.// Steam your preferred chicken until cooked. We opt for thighs with the skin-on. This should take around 15-20 minutes. We like to steam ours with the rice for a chicken stock flavour, although if you’re not too sure, cook them separately!
three.// Whilst your chicken cooks, prepare the greens. Finely slice your spring onions, cucumber and ginger root. Look for ginger roots with plenty of knobbly bits for the optimum taste.
four.// Taking a pair of tongs and a sharp knife, slice your chicken into strips. Once you start slicing, you’ll be able to gauge which direction to go in! Combine your ‘greens’ with the chicken slices and add a little salt, pepper and drizzle of sesame oil. Mix in.
five.// Serve your dish on top of steamed rice, adding extra cucumber slices and drizzling satay sauce on top to garnish.
Michelle Chai is a self-confessed colour avoider, avid coffee enthusiast, multi-tasker extraordinaire and, by night, a regular fashion blogger at Daisybutter. She edits Aesthetic (both online and print) and really enjoys her ongoing quest for the perfect knit. FYI, this one came close to nabbing the title.