Crispy rice and chicken salad

Name: Crispy rice and chicken salad
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200 g Cooked Sushi Rice (cold); 300 g Skin-On Chicken Thighs; 200 g Cherry Tomatoes; 1 Carrot; 1 Cucumber; 2 Eggs; 3 Spring Onions; 1 Shallot; 20 g Coriander; 2 Limes; 2 Tosp Fish Sauce; 1 Tbsp Soy Sauce; 1 Tbsp Rice Vinegar; 1 Tbsp Gochugaru; 1 tbsp sugar; salt; pepper

30m

Serves 2

tiktok.com

Crispy rice and chicken salad

tiktok.com

30m

Serves 2

Directions

1Start by boiling the eggs. Bring a saucepan of water to the boil, gently lower in the eggs and boil for 8 mins.
2Transfer eggs to cold water. Once cool, peel and quarter.
3Remove the bones from the chicken thighs, if needed.
4Pat the chicken skin dry and season with salt and pepper.
5Place a cold non-stick frying pan over a medium heat.
6Add the chicken thighs skin-side down and press down with a small saucepan or lid to weigh them.
7Cook chicken for 8-10 mins until the skin is deeply golden and crisp.
8Flip chicken and cook for 3 mins more.
9Rest the chicken on a plate.
10Add the cold sushi rice to the same pan with the chicken fat still in it.
11Press the rice down into the pan and let it crisp over a medium heat for 5-7 mins without stirring, until golden underneath.
12Turn off the heat and break the crispy rice into shards.
13Quarter the cherry tomatoes.
14Julienne or shave the carrot.
15Smash the cucumber and cut into bite-sized chunks.
16Finely slice the spring onions and shallot.
17Juice both limes into a bowl.
18Stir in the fish sauce, soy sauce, rice vinegar and gochugaru to make the dressing.
19Slice the chicken.
20Toss all the veg with the chicken and dressing in a big bowl.
21To serve, divide between plates and top with the crispy rice shards and quartered eggs.

Ingredients

200 g Cooked Sushi Rice (cold)
300 g Skin-On Chicken Thighs
200 g Cherry Tomatoes
1 Carrot
1 Cucumber
2 Eggs
3 Spring Onions
1 Shallot
20 g Coriander
2 Limes
2 Tosp Fish Sauce
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 Tbsp Gochugaru
1 tbsp sugar
salt
pepper

Equipment

saucepannon-stick frying pansmall saucepan or lidplatebowlbig bowl

Crispy rice and chicken salad

30m

Serves 2

tiktok.com

Crispy rice and chicken salad

tiktok.com

30m

Serves 2

Directions

1Start by boiling the eggs. Bring a saucepan of water to the boil, gently lower in the eggs and boil for 8 mins.
2Transfer eggs to cold water. Once cool, peel and quarter.
3Remove the bones from the chicken thighs, if needed.
4Pat the chicken skin dry and season with salt and pepper.
5Place a cold non-stick frying pan over a medium heat.
6Add the chicken thighs skin-side down and press down with a small saucepan or lid to weigh them.
7Cook chicken for 8-10 mins until the skin is deeply golden and crisp.
8Flip chicken and cook for 3 mins more.
9Rest the chicken on a plate.
10Add the cold sushi rice to the same pan with the chicken fat still in it.
11Press the rice down into the pan and let it crisp over a medium heat for 5-7 mins without stirring, until golden underneath.
12Turn off the heat and break the crispy rice into shards.
13Quarter the cherry tomatoes.
14Julienne or shave the carrot.
15Smash the cucumber and cut into bite-sized chunks.
16Finely slice the spring onions and shallot.
17Juice both limes into a bowl.
18Stir in the fish sauce, soy sauce, rice vinegar and gochugaru to make the dressing.
19Slice the chicken.
20Toss all the veg with the chicken and dressing in a big bowl.
21To serve, divide between plates and top with the crispy rice shards and quartered eggs.