Steamed chicken with rice

Ingredients

• Chicken breast600 g
• Jasmine rice300 g
• Water (for the rice)450 ml
• Chinese cabbage (napa cabbage)300 g
• Cucumber250 g
• Fresh ginger15 g
• Rice vinegar20 ml
• Sunflower oil20 g
• Fine salt6 g

Allergens

None of the 14 main allergens in the ingredients.

Method

1. Rinse the rice and cook it with the water and 2 g of salt in a covered pan for 12 minutes, then leave it to rest.
2. Slice the cucumber thinly and season it with rice vinegar and a pinch of salt; leave it to marinate.
3. Peel the ginger and slice it thinly.
4. Rub the chicken with 2 g of salt and place it in the steamer basket, covered with the ginger slices.
5. Steam for 18-20 minutes, until the meat is white and cooked through to the centre.
6. Slice the Chinese cabbage into strips.
7. Add the cabbage to the basket for the final 5 minutes of cooking.
8. Leave the chicken to rest for 3 minutes, then slice it.
9. Heat the oil and pour it hot over the sliced chicken to infuse it.
10. Serve the chicken with the rice, cabbage and pickled cucumber.