I recently got this book, it, like all of Bill Grangers books, is packed full of high flavour, low-fat recipes that are both quick and simple.

I think it's my favourite of his books to date, I particularly love Asian food, and he does it so well; using accessible ingredients and providing a multitude of short-cuts and easy how-to's.

Personally, I love long, complex, hard-to-come-by recipes, but there are may days, particularly during the week, when I just don't have that much time or access to the things I'd like to cook. 

And sometimes I haven't got around to planning ahead, which is usually the trigger point for me reaching for a Bill Granger book when I get in from work. 

Softly poached flavoursome and moist chicken with astringent chilli, served with crisp, tasty sweet-salty greens, and a bowl of soothing brown rice, the perfect soul food.

This is one of those dishes that feels virtous and wholesome at the same time, truly delicious, it packs a flavour punch without too much bad stuff. 

Read on for recipe and pictures.

Poached chicken, sesame vegetables and brown rice, adapted, just barely, from the 'Spa-Style Chicken' recipe found in Bills latest book Bill's Everyday Asian

This recipe can be scaled up easily, I'm going to give quantities for one person, for ease.

For the chicken:
1 x Skinless free range chicken breast, or a couple of mini fillets
A few stalks of fresh coriander
1/2 Tsp whole black peppercorns
1 Tsp Salt
1 Shallot or spring onion, peeled and roughly chopped
I small red chilli, thinly sliced (remove the seeds if you don't want that much heat)

For the greens:
A portion size of your veg of choice; I used Edamame (Soya)Beans, Bill uses French beans, other good things would be mange tout, sugar snap peas, asparagus, or a mixture of these.
1 Tbsp Rice vinegar
1 Tbsp Dark soy sauce
1 1/2 Tbsp Mirin
1 Tsp Sesame Oil
1 Garlic clove, finely sliced
An inch of Ginger, finely chopped
2 Tsp Sesame seeds, lightly toasted

For the Rice:
3oz Brown rice, rinsed well in cold water
1/2 Tsp salt
Some freshly snipped chives 

In all cases, cooking times do not need adjusting for larger quantities; Rice still takes 45mins, chicken 20mins and veg about 3mins.

Starting with the rice, as it takes longest, after rinsing well, add to a pan with salt, and twice the amount of boiling water (ie 6 Fl. Oz in this case), bring back to the boil, turn the heat to medium-low and cover with a well fitting lid, leave to simmer for 30 minutes, then remove from heat and continue to steam for an additional 15 minutes. Do not remove the lid at any point during cooking or steaming, and you will be rewarded with delicious, fluffy and perfectly cooked brown rice.

Whilst the rice is cooking, place the coriander, peppercorns, salt and onion into a pan and fill with cold water; bring to the boil and then turn off the heat, add the chicken, cover with a lid and leave to poach for 20 minutes. 

Meanwhile, blanch your beans and refresh in cold water, drain well. Add the sesame oil, mirin, soy and vinegar to a small saucepan and bring to the boil, remove from heat then add you garlic, ginger, sesame seeds and beans.

To serve simply slice your chicken, garnish with the chilli, and serve along side your rice and beans/vegetables.