Preheat the oven to 180'C.
Peel and finely dice the ginger and garlic. Finely dice the chilli. Pick the leaves of the coriander and roughly chop the leaves. Bruise the sticks of lemongrass with the back of a heavy knife.
Place all of the chopped ingredients in a bowl and add the peanut oil, the fish sauce and then add the chicken breasts. Coat with the marinade and then place in the papillotte mould. Add the white wine and the lemongrass to the bottom of the mould and place in the oven. Cook for 15 to 20 minutes until cooked through.
For the rice: Rinse the rice under cold water and then place in a sauce pan with the water, lime leaves and salt. Bring to the boil, reduce the heat to a simmer. Cover the pot with a lid and cook until all of the water has been absorbed. Finely slice the spring onions and add to the rice when cooked.
For the dressing: Chop the coriander leaves. Peel and dice the garlic and the red chilli. Zest and juice the limes. Mix these with peanut oil, fish sauce and sugar.
To serve: When the chicken breast is cooked. Slice on the angle into 6 pieces. Arrange this on top of the rice and finish with a drizzle of the vinaigrette.
«This dih can also be served with some quickly stir fried bok choi leaves finished with a drizzle of soy sauce.»
Chicken breasts coated with a Thai style marinade and steam cooked 'en papillote'.