1) Fry the bacon in the oil for 5 mins on a medium heat until cooked. Remove from pan and set aside. 2) Add the chicken to the pan and fry for 4-5 mins turning once to brown. 3) Meanwhile, cook the rice in boiling water for 10 mins or until tender. 4) Steam the asparagus for 6-8 mins. 5) Pour the cider over the chicken, bring to the boil then reduce heat. Add the bacon and simmer for 10 - 15 minutes until the chicken is cooked. 6) Stir in the cornflour paste to thicken, then add the milk and season. 7) Top the rice with the cider chicken. 8) Sprinkle with parsley before serving.