Name: Thai-style rice parcels
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 375 ml rice basmati; 375 ml coconut milk light; 1 onion thinly sliced; 1-2 fresh chillies deseeded and finely chopped; 4-6 duck or chicken breast fillets, roasted; 90 ml soy sauce; 15 ml brown sugar; 5 cm fresh ginger grated; 5 ml sesame oil; 1 red chilli deseeded and thinly sliced; 2 pickling onions sliced, fried; fresh coriander and lime slices, to serve

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Ingredients (12)

375 ml	rice — basmati
375 ml	coconut milk — light
1	onion — thinly sliced
1-2	fresh chillies — deseeded and finely chopped
4-6	duck — or chicken breast fillets, roasted
90 ml	soy sauce
15 ml	brown sugar
5 cm	fresh ginger — grated
5 ml	sesame oil
1	red chilli — deseeded and thinly sliced
2	pickling onions — sliced, fried
	fresh coriander — and lime slices, to serve

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Method:

Combine the rice, coconut milk and 250ml water in a medium-sized saucepan and bring to the boil. Cover and simmer over a low heat for 15 minutes, until the rice is tender and the liquid is absorbed. Remove from the heat and stir through the onion and chilli.

Meanwhile, pull the meat and skin off the bones of the duck or chicken and slice into thin pieces. Place them into a bowl with the soya sauce, sugar and ginger.

Lay out eight 30cm squares of baking paper. Top each with 125ml of the rice mixture and divide the marinated meat among the parcels. Drizzle a little sesame oil over each one. Fold the sides of the paper over and wrap to enclose the filling and form parcels. Place the parcels in a large bamboo steamer.

Steam over a saucepan or wok of simmering water for 15 minutes until heated through. Alternatively, bake the parcels in a roasting tin at 180°C for 15 minutes until heated through. To serve, open each parcel and garnish with extra sliced chilli and fried onions. Serve with coriander and lime.

Image and text: Ideas magazine.

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