Crispy Rice Asian Wombok Salad

Name: Crispy Rice Asian Wombok Salad
Total time: 50 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 3 cups cooked and cooled white rice; 1.5 tablespoons salt reduced soy sauce; 2 teaspoons sesame oil; 2 teaspoons extra virgin olive oil; 4 cups wombok cabbage; 1 cup shredded carrot; 150 g snow peas; 3 spring onions; 0 fresh mint; 100 g toasted almonds; 600 g chicken breast or thigh; 1 tablespoon hoisin sauce; 1 tablespoon salt reduced soy sauce; 2 cloves garlic; 1 teaspoon sesame oil; 4 tablespoons white vinegar; 4 tablespoons extra virgin olive oil; 2.5 tablespoons salt reduced soy sauce; 2 tablespoons white sugar; 1 tablespoon sesame oil

50m

Serves 5

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Crispy Rice Asian Wombok Salad

tiktok.com

50m

Serves 5

Directions

1Preheat oven to 200C.
2Cook and cool rice on a tray lined with baking paper in the fridge. If using microwave rice, don’t heat it up simply spread on a tray.
3Add soy, sesame oil and olive oil to the rice and stir to combine. Flatten into a thin layer over the baking tray.
4Bake for 40-50 minutes checking and stirring the rice every 10-15 minutes to ensure even browning.
5Meanwhile place chicken in a small baking dish. Marinate with hoisin, soy, sesame oil, chopped garlic and pepper. Bake for 30 minutes along with the rice.
6Remove chicken once cooked and thinly slice it.
7Prepare salad ingredients - thinly slice wombok, spring onion, snow peas, mint if using and carrot.
8Make dressing by adding all ingredients to a jar and shaking until the sugar is well dissolved.
9Assemble salad once the crispy rice has cooled down. Add salads, toasted almonds, chick and rice. Add dressing to your liking and toss to coat.
10Best served straight away once the dressing is added!