Guinea Fowl Rice Bowl with Soy, Ginger Lemongrass and Honey

Product code: GFRB

December hits and Christmas is in full flow with parties, drinks and continous 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. 

Serves: 2
Prep time: 10 minutes
Cooking time: 10 minutes
Effort: Easy


  • 2 guinea fowl breasts, skin on
  • 1 tsp salt
  • 2 cloves garlic
  • 1 lemongrass
  • 10g ginger
  • 1 ½ tbs soya sauce
  • 1 tsp dark soya sauce
  • ¼ tsp sesame oil
  • 1 ¾ tbs honey
  • 2 tbs vegetable oil
  • 1 spring onion, finely chopped (optional)
  • sprinkle of sesame seeds (optional)
  • 300g cooked brown rice
  1. Bash the breasts between two sheets of cling film with a rolling pin to about 2cm 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 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 slices.
  7. Serve with cooked brown rice, spring onions and sprinkle of sesame seeds