2.5-cm (1-inch) piece of fresh root ginger, peeled and finely grated
1 teaspoon Thai fish sauce
1 tablespoon groundnut or vegetable oil
1 large bunch of coriander
4 chicken breasts, about 150 g (5 oz) each
350 g (11 1/2 oz) Thai rice, rinsed
600 ml (1 pint) cold water
Preheat the oven to 200°C (400°F), Gas Mark 6, and line a roasting tin with foil. Finely grate the rind from the 2 limes, squeeze the juice from one of them and finely slice the other.
Place the lime rind and juice in a mini-chopper or the small bowl of a food processor with the ginger, fish sauce, oil and the coriander, including the stalks. Blend to make a paste.
Cut 3 deep slashes diagonally into the chicken breasts and massage the paste all over the chicken. Place a slice of lime into each slash.
Place the chicken breasts in the roasting tin, cover with foil and bake in the preheated oven for 18–20 minutes, until the chicken is cooked through.
Meanwhile, place the rice in a large saucepan with the measured water, season with salt and bring to the boil. Reduce the heat, cover with a tight-fitting lid and cook very gently for 15–18 minutes, until all of the water has been absorbed and the rice is tender and sticky. Serve the chicken with the sticky rice, drizzled with chicken juices.