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Serves
US | Metric
Ingredients
  • 2 guinea fowl breasts, skin on
  • 1 tsp salt
  • 2 cloves garlic
  • 1 lemongrass
  • 10 g ginger
  • 1½ tbsps soya sauce
  • 1 tsp dark soya sauce
  • ¼ tsp sesame oil
  • 1¾ tbsps honey
  • 2 tbs vegetable oil
  • 1 spring onion, finely chopped (optional)
  • sprinkle of sesame seeds (optional)
  • 300 g cooked brown rice
 Guinea Fowl Rice Bowl with Soy, Ginger Lemongrass and Honey  Guinea Fowl Rice Bowl with Soy, Ginger Lemongrass and Honey
Guinea Fowl Rice Bowl with Soy, Ginger Lemongrass and Honey

December hits and Christmas is in full flow with parties, drinks and continuous shopping. Sometimes it is just so good to be at home with your choice of comfort food. Not to miss out on the celebratory spirit of Christmas cheer, I have used guinea fowl but infused with flavours of home and served with Achar and Wok Fried Sprouts. Here's to a bowl of comfort and a large glass of vino. 

Prep 10 minutes
Total 20 minutes

Allow extra time for marinating.


  1. Bash the breasts between two sheets of cling film with a rolling pin to about 2cm (5/8") thick.
  2. Marinate with 1 tsp salt.
  3. Using a mini chopper or hand blender, blitz the garlic, ginger and lemongrass into a fine paste with 4 tsp (for 2 people) of water
  4. Marinate the guinea fowl with the paste, light and dark soya sauce, sesame oil and honey for at least 10 mins in room temperature.
  5. Marinate for a max of 2 hours as the ginger will tenderize the meat too much. If you want to marinate the night before, you can do so without the paste.
  6. Heat vegetable oil in a frying pan, fry the breasts in medium heat on both sides till cooked, about 8 - 10 minutes. Slice into 2cm (5/8") slices.
  7. Serve with cooked brown rice, spring onions and sprinkle of sesame seeds


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Guinea Fowl Rice Bowl with Soy, Ginger Lemongrass and Honey

December hits and Christmas is in full flow with parties, drinks and continuous shopping. Sometimes it is just so good to be at home with your choice of comfort food. Not to miss out on the celebratory spirit of Christmas cheer, I have used guinea fowl but infused with flavours of home and served with Achar and Wok Fried Sprouts. Here's to a bowl of comfort and a large glass of vino. 

favorite
print
rate
Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 2 guinea fowl breasts, skin on
  • 1 tsp salt
  • 2 cloves garlic
  • 1 lemongrass
  • 10 g ginger
  • 1½ tbsps soya sauce
  • 1 tsp dark soya sauce
  • ¼ tsp sesame oil
  • 1¾ tbsps honey
  • 2 tbs vegetable oil
  • 1 spring onion, finely chopped (optional)
  • sprinkle of sesame seeds (optional)
  • 300 g cooked brown rice

Allow extra time for marinating.


  1. Bash the breasts between two sheets of cling film with a rolling pin to about 2cm (5/8") thick.
  2. Marinate with 1 tsp salt.
  3. Using a mini chopper or hand blender, blitz the garlic, ginger and lemongrass into a fine paste with 4 tsp (for 2 people) of water
  4. Marinate the guinea fowl with the paste, light and dark soya sauce, sesame oil and honey for at least 10 mins in room temperature.
  5. Marinate for a max of 2 hours as the ginger will tenderize the meat too much. If you want to marinate the night before, you can do so without the paste.
  6. Heat vegetable oil in a frying pan, fry the breasts in medium heat on both sides till cooked, about 8 - 10 minutes. Slice into 2cm (5/8") slices.
  7. Serve with cooked brown rice, spring onions and sprinkle of sesame seeds


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.