A great meal-in-one recipe!
Bring a medium pot of water to a boil with the ginger, green onions and salt. Add in the bone-in chicken breasts. Reduce the heat to a gentle simmer and allow to cook for 30 minutes. Remove the chicken onto a plate and strain and reserve the poaching liquid.
Place the Dainty Jasmine Rice into the bowl of a rice cooker and add in 3 cups of the poaching liquid and cook.
When the Chicken is cooled enough to handle, tear the chicken into shreds and set aside. Stir together the fish sauce, lime juice, and sugar until dissolved.
Heat a wok over high heat. When hot, add the oil, cabbage and carrot. Stir fry for 2 minutes, add the garlic, and cook for 1 more minute. Add in the shredded chicken and stir fry until the chicken is warmed through. Pour in the sauce, toss to combine, and remove from the heat.
To serve, spoon some of the fragrant rice into a bowl and top with some of the chicken. Garnish with some roasted peanuts and chopped cilantro.
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