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...