Step 1

Roughly chop two of the three scallions and peel garlic, as well as ginger. Heat vegetable oil in a pot and sauté with the spices on medium heat for about a minute.

Step 2

Add coconut milk and 350ml water and bring to a light boil. Put in the chicken breasts and let simmer on lowest heat point for 10-12 minutes.

Step 3

Meanwhile, chop remaining scallion and put in a bowl. Squeeze half an orange and add juice along with rice vinegar and a generous amount of pepper. Let marinate until chicken is poached.

Step 4

Take out chicken breasts and slice. Serve with some of the poaching liquid and jasmine rice. Top with marinated scallions and cilantro.