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1
Slice the chicken breast into thin pieces, then cut against the grain into strips. Transfer to a bowl.
2
Velvet the chicken: add salt, freshly crushed black pepper, and gradually add water in 6-8 tablespoon batches. Stir vigorously with the back of a spoon after each addition, allowing the chicken to absorb the water and develop a silmy, egg-white-like coating. Repeat 3-4 times until the chicken appears hydrated and has a light, glossy texture.
3
Add 1 teaspoon of oil and 2 tablespoons of corn flour to the velveted chicken, mixing well until a light coating forms on all strips.
4
Heat 1-2 tablespoons of oil in a pan over high heat. Once hot, add 1 tablespoon chopped garlic and 2 chopped green chillies, stirring briefly without overcooking.
5
Add the velveted chicken to the pan and cook over high heat, stirring frequently, until just cooked through and still juicy, approximately 4-5 minutes. Transfer to a bowl immediately once cooked.
6
Make the cream sauce: heat 2 tablespoons of butter in a saucepan until melted. Reduce to low heat, add 2 tablespoons of refined flour, and cook slowly while stirring constantly until it reaches a sandy texture.
7
Gradually add 500 ml of milk in 2-3 batches, whisking well after each addition and scraping the pan edges to prevent lumps. Once the initial batches are smooth, add the remaining milk at once and whisk into a completely smooth, lump-free sauce.
8
Add the cooked chicken back into the sauce along with salt, a pinch of oregano, a pinch of red chilli flakes, and freshly crushed black pepper. Stir well and cook for 1-2 minutes. Taste and adjust seasoning.
9
Make the lemon coriander rice: heat 2 tablespoons of butter and 1 teaspoon of oil in a pan until the butter melts. Add 1 tablespoon chopped garlic, 1 sliced onion, a pinch of oregano, and a pinch of red chilli flakes. Cook over high heat until the garlic is done and the onions turn light golden brown.
10
Add a large handful of chopped fresh coriander and stir briefly.
11
Add 3-4 cups of cooked rice and a pinch of salt, mixing well.
12
Turn off the heat. Add the zest from 1 lemon (yellow part only, avoiding the white pith to prevent bitterness) and squeeze in the juice from 1/2 lemon. Add salt to taste and mix thoroughly so the rice is evenly coated. Cook for 3-4 minutes until the lemon coriander rice is ready.
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