Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon sesame oil
  • 2 tablespoons grated ginger
  • 4 x 180g chicken breast fillets
  • 1/2 cup (125ml) Chinese rice wine (shaohsing - see notes)
  • 1/3 cup (80ml) kecap manis (Indonesian sweet soy sauce)
  • 1 1/2 cups (300g) long grain rice, cooked to packet instructions
  • 1 bunch coriander, leaves picked
  • Fried Asian shallots (optional) & lime wedges, to serve
  • 2 Lebanese cucumbers, thinly sliced

Instruction

  • Preheat the oven to 200C.
  • Combine sesame oil and ginger, then rub over chicken. Season with salt and place chicken in a deep baking dish.
  • Pour over Chinese rice wine. Cover dish with foil, then bake for 18 - 20 minutes until the chicken is cooked through. Rest, loosely covered with foil, for 5 minutes.
  • Meanwhile, place kecap manis and chilli sauce in separate bowls. Set aside.
  • Drain cooking juices from the roasting chicken, and stir through the rice.
  • Divide rice among bowls. Slice chicken at an angle and sprinkle with coriander and Asian shallots, if using. Serve with cucumber, rice, lime and sauces.