Earl-Grey-coconut chicken with sticky rice

Sometimes the beauty is simplicity, I find that to be the case in this dish.
For the rice , use a rice cooker and steam a short grain rice according to the manufacturers recommendation.
Serves 6

6-8 boneless skinless chicken breast, diced into 1-2 inch cubes
1 white onion, roughly diced
2 cans coconut cream ( 225 ml. )
2 tbs. Soya sauce
2 tbs. Earl-grey tea
1 tsp. salt
1 tsp. chopped ginger
1 clove garlic, finely chopped
4 scallions, chopped


  1. Bring the coconut cream to a boil, remove it from the heat, add the tea, salt and let steep for 5 min. Discard the leaves.
  2. Marinate the chicken with the soya sauce, garlic and ginger for 30 min.
  3. Heat olive oil in a pot and saute the chicken and onions for 5 min. Add the Earl-Grey-coconut cream and simmer over medium heat for another 5 min. Serve over
  4. sticky rice or with toasted flatbread and garnish with chopped scallions.