Ingredients
110g/4oz jasmine rice
1 chicken breast, skin removed
55g/2oz chestnut mushrooms, chopped
1 tbsp soy sauce, plus extra for dipping sauce
dash of sesame oil
1 lime, juice only
salt and freshly ground black pepper

Method
1. Bring some water to the boil in two large saucepans.
2. Place the jasmine rice in one of the saucepans. Boil for 12 minutes.
3. Take the chicken breast and cut along the middle, lengthways to form a pocket.
4. Stuff the pocket with the mushrooms and a little soy sauce.
5. Place the chicken in a bamboo steamer.
6. Suspend the steamer over the second pan of boiling water. Steam the chicken for 10 minutes.
7. Prepare a dipping sauce for the chicken by mixing a little sesame oil, soy sauce and lime juice.
8. When the rice is ready, drain and place on a serving plate. Top with the chicken breast and serve with the dipping sauce. Season with black pepper.