Step 1

Place the chicken, garlic, ginger, onion, kaffir lime, lemongrass, soy, vinegar, coriander root and chilli in a large pan with a lid and add enough cold water to cover.

Step 2

Place over high heat and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, then remove the pan from the heat.

Step 3

Set aside 1 1/2 cups (375ml) cooking liquid for rice, then cover pan and set aside for 1 hour or until the chicken is cooked through.

Step 4

Meanwhile, for the lemongrass rice, place the rice, reserved cooking liquid and 2 1/2 cups (625ml) water in a saucepan with a lid.

Step 5

Add lemongrass, ginger and lime leaves, then place over high heat and bring to the boil. Cover, then reduce heat to low and simmer for 35-40 minutes until rice is tender. Set aside, covered, for 10 minutes, then fluff with a fork.

Step 6

Remove chicken from stock and cut into pieces. Serve on rice with chilli, reserved coriander leaves, Vietnamese mint, Thai basil, bean sprouts and lime wedges.