Poached chicken with lemongrass rice and nam jim recipe | delicious. magazine

Ingredients

• 1.75kg free-range chicken
• 100g fresh ginger, sliced
• 6 garlic cloves, whole and unpeeled, lightly crushed with a rolling pin
• 1 large onion, cut into quarters
• Bunch of spring onions, trimmed and halved
• 1 tsp cracked black peppercorns
• 1 tbsp salt
• For the spring herb salad
• 1 round lettuce, leaves separated
• Handful of fresh basil leaves (Thai basil if possible, available from Waitrose and Asian grocers)
• Small handful of young fresh mint leaves
• 15cm piece cucumber, peeled and thinly sliced
• 4 spring onions, halved lengthways and finely shredded
• For the lemongrass-scented rice
• 350g basmati rice
• 1 tbsp sunflower oil
• 2 lemongrass stalks, lightly crushed with a rolling pin
• ½ tsp salt
• For the nam jim
• 3 long red medium-hot chillies
• 30g light muscovado sugar (we like Billington’s)
• 2 tbsp freshly squeezed lime juice (about 1 large juicy lime)
• 2 tbsp Thai fish sauce
• 1 shallot, finely chopped
• To serve
• 2 tsp black peppercorns
• 1 tbsp sea salt flakes
• 4 tbsp tamari or dark soy sauce
• 25g fresh ginger, very finely chopped