Matcha smoked chicken breast with green curry sauce

1. 1

   To make the matcha smoked chicken, place the rice, sugars and tea powder in a wok and when it starts to smoke, layer a rack inside the wok and put the chicken breast on top. Cover with a lid and smoke for 35 minutes until cooked through. (CAUTION: Tea-smoking generates a lot of smoke. Cook in a well-ventilated area, and open the wok outside if possible.)

2. 2

   Meanwhile, to make the green curry paste, blend all the ingredients together into a smooth paste.

3. 3

   To make the green curry sauce, place a saucepan over a high heat, then add the coconut milk and reduce by half until split. Add 3½ tablespoons of the green curry paste and cook for 5 minutes until fragrant.

4. 4

   Add the matcha tea powder, chicken powder and vegetable stock to the pan, then the remaining ingredients. Simmer for 20 minutes.

5. 5

   Taste and adjust the seasoning if needed, then pass the sauce through a sieve.

6. 6

   To finish, fry the bok choy bok choy in the oil on a medium heat and quickly with the green chilli and ginger for 2-3 minutes. Spoon onto a serving plate.

7. 7

   Slice the chicken and lay over the bok choy. Spoon over the green sauce and garnish with the sprigs of coriander.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.