Thai Poached Chicken Salad and Brown Rice

Steps

1. Combine rice, water and a good pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Combine all Thai poached chicken ingredients in a medium pot on low heat. Cover with a tight-fitting lid and bring to a gentle boil. As soon as it comes to the boil, turn off heat and leave chicken in poaching liquid, still covered, for 12–15 minutes (depending on thickness). Do not lift lid during this time. The residual heat of the liquid will cook chicken. If you have a smaller piece of chicken, you may need to remove it after about 12 minutes cook time. Make sure you replace lid quickly. Remove chicken from poaching liquid and set aside to cool slightly before slicing. If it has not cooked all the way through, return to pot on low heat and simmer in poaching liquid for 1–2 more minutes, or until cooked through.
3. While chicken is poaching, prepare the salad. Slice cucumber in half lengthways and thinly slice; thinly slice radishes; cut cherry tomatoes in half; roughly chop herbs. Place all in a large bowl with all remaining salad ingredients (except hoisin dressing). Toss through 1–2 tablespoons hoisin dressing just before serving.
4. Spoon ¾ cup cooked brown rice per person onto each plate with salad. Top with sliced chicken and drizzle over extra hoisin dressing.