A flavoursome Asian style dish.
Place the chicken breast into a medium sized pot and pour over the coconut milk, add a little water if necessary to just cover the chicken. Bring to gentle simmer, pop on a lid and turn off the heat. Allow to cook for 15-20 minutes or cool completely if you have time.
Place the rice into a small non-stick pan and place over a medium heat, toast the rice slowly stirring or tossing regularly to ensure the rice cooks evenly for 5-6 minutes or until the rice is a light golden brown. Cool and pound in a mortar and pestle to a fine powder. Set aside.
Cut the lemons in half and squeeze the juice of 1½ lemons into a large bowl of water. Throw in the squeezed half lemons. With the remaining half lemon, squeeze and rub the juice over the chopping board and blade of the knife.
To prepare the Banana Flower, remove the tough outer leaves of the blossom and discard them. Gently reveal the undeveloped banana layer by layer, discarding the long stamen. Rub any cut or torn surfaces with the lemon half as you go, as they will oxidize and go dark brown quickly. Stack the leaves and shred finely with a sharp knife placing into the lemon water immediately to prevent the banana flower from discolouring. Set aside for 15 minutes in the fridge. Drain onto paper towel when ready to use.
Meanwhile, place the juice of the lime into a small bowl, add the fish sauce and castor sugar. Grate the galangal with a micro plane and pop into the dressing, add the chili and stir to combine and dissolve the dressing.
Drain the chicken from the coconut milk and slice as finely as you can, place all the herbs, sliced shallots, toasted rice, lime leaf, spring onions, drained banana leaves and lemongrass into a large bowl, add the chicken slices and toss to combine. Drench with the dressing, scatter with crisp garlic, shallots and peanuts and serve onto the betel leaves.
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