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Monday, October 13, 2014

Steamed Chicken with Chilly &Coriander Butter

Ingredients
Serves 4

50 g  butter , softened
1 fresh Thai chilly , seeded and chopped
1 tbsp chopped fresh coriander
4 skinless , boneless 
   chicken breasts , about 175 g each
350 ml chicken stock
200 g basmati rice

pickled vegetables
1 carrot
1/2 cucumber
3 spring onions
salt and pepper

Method

1. Mix the butter with the chilly and coriander .Cut a deep slash into the side of each chicken breast to form a pocket . Spoon quarter of the flavoured butter into each pocket and place on a 30 cm /12 inch square of baking parchment .

2 . Season to taste with salt and pepper , then bring together 2 opposite sides of the paper on top , folding over to seal firmly . Twist the ends to seal . Pour the coconut milk and stock into a large pan with a steamer top . Bring to a boil .

3. Stir in the rice with a pinch of salt . Put the chicken parcels in the steamer top , cover, and simmer for 15-18 minutes , stirring the rice once , until the rice is tender and the chicken is cooked through . Meanwhile , peel the carrot then trim the carrot , cucumber and spring onions and cut into fine sticks . 

4 .  Unwrap the chicken , reserving the juices , and cut in half diagonally . Serve the chicken on the rice , with the juices spooned over and pickled vegetables on the side .

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