serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
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Dinner Hits
episode • The Cook Up with Adam Liaw • cooking • 25m
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episode • The Cook Up with Adam Liaw • cooking • 25m
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Ingredients
- 4 small chicken breasts
- Salt and black pepper
- 2 tsp five spice powder
- 2 tbsp butter
- Extra virgin olive oil, for drizzling
For the rice
- 4 cups (1 litre) water
- 2 cups jasmine rice
- 1 tbsp chicken bone broth powder
- 2 tbsp butter
- ¼ bunch dill, finely chopped
- 1 tbsp MCT liquid coconut oil
- 1 cup grated tasty cheese, plus extra to serve
For the vegetables
- 2 sweet potatoes, cut into 3 cm chunks
- ¼ pumpkin, cut into 3 cm chunks
- 2 carrots, roughly chopped
- 2 cups cauliflower florets
- 1 leek, thickly sliced
- ¼ cabbage, roughly chopped
- 2 cups broccoli florets
- 200 g green beans, trimmed
- 2 tbsp butter
- 1 tbsp extra virgin olive oil
Recipe by Emma Watkins’ husband, Oliver Brian
Instructions
- To make the rice, in a large saucepan, bring the water to the boil, then add the rice and chicken bone broth powder, stir, cover and cook until the water has evaporated. Add butter, dill, coconut oil and grated tasty cheese. Cover and allow to stand, until the rice has cooked through and the cheese has melted.
- While the rice is cooking, sprinkle the chicken with salt and the five spice. Melt the butter with a generous drizzle of olive oil over a medium-low heat, then add the chicken. Cook for 2-3 minutes, or until browned, then turn and cook for a further 7-8 minutes, or until cooked through. Remove from the heat and allow to rest for 5 minutes.
- While the chicken is cooking, bring a heavy-based saucepan of water to a gentle simmer. Place the sweet potatoes, pumpkin, carrot and cauliflower in a large steaming basket over the simmering water, then cover and steam for 5 minutes. Add the remaining vegetables and steam for a further 3-4 minutes, or until tender. Remove from the pan and drain any remaining water from the pan. Add the butter and oil to the base of the pan and top with the vegetables and a generous pinch of salt. Toss lightly to coat the vegetables and cover to keep warm.
- Slice the chicken to serve. Divide cheesy rice, steamed vegetables and chicken between plates. Sprinkle with extra grated cheese and serve.
Note
Emma is a fan of using brain octane oil, or MCT oil, for this recipe; it is available online.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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