Crispy Rice and Chicken Salad

• teljes idő: 26 minutes

Hozzávalók

Ingredients for 2

200g Cooked Sushi Rice (cold)

300g Skin-On Chicken Thighs

200g Cherry Tomatoes

1 Carrot

1 Cucumber

2 Eggs

3 Spring Onions

1 Shallot

20g Coriander

FOR THE DRESSING

2 Limes

2 Tosp Fish Sauce

1 Tbsp Soy Sauce

1 Tbsp Rice Vinegar

1 Tbsp Gochugaru

1 tbsp sugar

Útmutatók

Start by boiling the eggs. Bring a saucepan of water to the boil, gently lower in the eggs and boil for 8 mins. Transfer to cold water. Once cool, peel and quarter.

Remove the bones from the chicken thighs, if needed. Pat the skin dry and season with salt and pepper.

Place a cold non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and press down with a small saucepan or lid to weigh them. Cook for 8-10 mins until the skin is deeply golden and crisp. Flip and cook for 3 mins more.

Rest the chicken on a plate.

Add the cold sushi rice to the same pan with the chicken fat still in it. Press it down into the pan and let it crisp over a medium heat for 5-7 mins without stirring, until golden underneath. Turn off the heat and break into shards.

Prep the veg: Quarter the cherry tomatoes, julienne or shave the carrot. Smash the cucumber and cut into bite-sized chunks. Finely slice the spring onions and shallot.

Make the dressing: juice both limes into a bowl, then stir in the fish sauce, soy sauce, rice vinegar and gochugaru.

Slice the chicken. Toss all the veg with the chicken and dressing in a big bowl.

To serve, divide between plates and top with the crispy rice shards and quartered eggs.