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For the chicken marinade:

750g chicken thigh fillets or drumsticks (with thin cut on the side of meat)

3 lemongrass stalks

⅔ bunch Thai basil (or coriander/cilantro if not available) - from garden

4 long red chillis (from freezer)

1 tsp ginger paste from fridge

3 spring onion stalks, chop and freeze the rest

1.5 Tbsp fish sauce

3 tbsp lemon juice (or 1 whole lemon)

1 Tbsp sesame oil

½ tbsp soy sauce

1 tsp Salt and pepper

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For the coconut rice:

2 cups jasmine or basmati rice, rinsed and drained

1 can coconut milk, 1 can refilled with boiling water (should total 3 cups of liquid)

2 keffir lime leaves (from fridge) or can substitute 2 bay leaves

¼ tsp salt

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For the vegetables:

1 bunch Chinese broccoli (or tender stem / broccolini) if you can’t find

1 bunch sugar snap peas, peel the string off

2 chopped chillies

1 inch knob sliced ginger

½ lemon juice

1 Tbsp soy sauce

1 Tbsp sesame oil

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1. Bash lemongrass with hard blunt object (back of knife) until tender.

2. Slice it finely and add with all other marinade ingredients to a food processor, blitz until tiny pieces

3. Marinade chicken in a bowl covered with beeswax paper in the fridge (before break). If using chicken breasts, cut them into large strips not cubes to keep moisture.

4. Preheat oven to 200C. Bake the chicken for 20 minutes (use a silicone liner on the baking tray). Flip the chicken drumsticks and cook for another 15-20 minutes until drumsticks are browned. If using chicken breasts, bake for 8-10 minutes then flip and bake another 5-7 mins until the chicken breasts have golden edges but not dry.

5. In the meantime after rinsing the rice, cook the rice in an instant pot. Set the instant pot to 5 minutes on high and leave it for 10 minutes for the pressure to release naturally (do not turn the knob yet). After 10 minutes, let the remaining steam out by turning the knob. Fluff the rice and put into a container to cool.

6. Quick stir fry of all veg for 1 min in sesame oil first then 1 min with leftover sauce from the chicken.