Drunken Chicken with Red Peppers, Greens and Steamed Jasmine Rice

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Mince ginger and garlic. Pick mint and finely chop. Finely chop coriander including stalks. Slice red capsicum. Cut pak choy into 2cm pieces, discarding root end. Finely slice chilli. Cut onion into thin wedges.

Dice chicken into bite sized pieces. Combine tom yum paste, garlic, ginger, herbs, and sesame oil. Marinate for as long as possible but 5-10 minutes is still ok.

Tip! You can add half the tom yum for a milder taste.

Heat a wok or frypan over high heat. Add a drizzle of oil to the hot pan and add the onion and capsicum, cook for 1-2 minutes until it begins to soften. Add the chicken and cook for 2-3 minutes. Add the Chinese rice wine and simmer for a minute to reduce slightly.

Tip! If you prefer a thicker sauce you can mix 1tsp of cornflour with 2 tbsp water and add it at this stage to thicken.

Add greens and cook for a few minutes until chicken is cooked through. Taste and season as needed with salt and pepper.

Divide rice between bowls. Top with stir fry and sliced chilli. Enjoy!

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Keep covered with a lid and let the rice sit off the heat for a few minutes to absorb any residual water. Fluff the finished rice with a fork.

Tip! Taste the rice; if it is still too firm, add a few more tablespoons of water.

Mince ginger and garlic. Pick mint and finely chop. Finely chop coriander including stalks. Slice red capsicum. Cut pak choy into 2cm pieces, discarding root end. Finely slice chilli. Cut onion into thin wedges.

Dice chicken into bite sized pieces. Combine tom yum paste, garlic, ginger, herbs, and sesame oil. Marinate for as long as possible but 5-10 minutes is still ok.

Tip! You can add half the tom yum for a milder taste.

Heat a wok or frypan over high heat. Add a drizzle of oil to the hot pan and add the onion and capsicum, cook for 1-2 minutes until it begins to soften. Add the chicken and cook for 2-3 minutes. Add the Chinese rice wine and simmer for a minute to reduce slightly.

Tip! If you prefer a thicker sauce you can mix 1tsp of cornflour with 2 tbsp water and add it at this stage to thicken.

Add greens and cook for a few minutes until chicken is cooked through. Taste and season as needed with salt and pepper.

Divide rice between bowls. Top with stir fry and sliced chilli. Enjoy!