• In a medium saucepan, heat the butter and a dash 
of olive oil over medium heat.
• Cook Hainanese paste until fragrant, 1-2 minutes.
• Add jasmine rice, the water and a generous pinch 
of salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid. Cook for  
10 minutes, then remove from heat and keep 
covered until the rice is tender and water is 
absorbed, 10 minutes. 
TIP: The rice will finish cooking in its own steam so  
don't peek!  

• Meanwhile, trim baby broccoli, halving any thicker 
stalks lengthways.
• Thinly slice cucumber into rounds.
• Thinly slice spring onion (reserving the white ends) 
and long chilli (if using). 

• Half-fill a large saucepan with water, add white ends 
of spring onion and a generous pinch of salt, then 
bring to the boil over high heat. 
• Add chicken breast then reduce heat to  
medium-low and simmer until the chicken is  
cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it is no longer  
pink inside.  

• While chicken is poaching, add baby broccoli and 
a splash of water to a microwave-safe bowl, then 
cover with a damp paper towel.
• Microwave baby broccoli until just tender,  
2-4 minutes.
• Drain broccoli, then return to the bowl and cover  
to keep warm. 

• In a microwave-safe bowl, microwave ginger 
lemongrass paste, garlic-stirfry sauce and a generous drizzle of  
olive oil, until fragrant, 30 seconds. 
• Add remaining spring onion, season to taste with 
salt and pepper and stir to combine.
• In a small bowl, combine soy sauce mix and a pinch 
of sugar.
• In a second small bowl, transfer over sriracha.
TIP: Cover the bowl with a lid or cling wrap whilst 
cooking as the paste might spatter! 

• Using tongs, remove the chicken from the saucepan. 
Transfer to a chopping board and thinly slice.
• Divide hainanese rice, baby broccoli and fresh 
cucumber between bowls. Top with poached 
chicken, then garnish with chilli.
• Serve with traditional three sauces. Enjoy!