Crispy Rice Asian Wombok Salad

50 mins
Serves 5
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Directions

  1. 1Preheat oven to 200C.
  2. 2Preheat oven to 200C.
  3. 3Preheat oven to 200C.
  4. 4Cook 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.
  5. 5Cook 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.
  6. 6Cook 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.
  7. 7Add soy, sesame oil and olive oil to the rice and stir to combine. Flatten into a thin layer over the baking tray.
  8. 8Add soy, sesame oil and olive oil to the rice and stir to combine. Flatten into a thin layer over the baking tray.
  9. 9Add soy, sesame oil and olive oil to the rice and stir to combine. Flatten into a thin layer over the baking tray.
  10. 10Bake for 40-50 minutes checking and stirring the rice every 10-15 minutes to ensure even browning.
  11. 11Bake for 40-50 minutes checking and stirring the rice every 10-15 minutes to ensure even browning.
  12. 12Bake for 40-50 minutes checking and stirring the rice every 10-15 minutes to ensure even browning.
  13. 13Meanwhile 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.
  14. 14Meanwhile 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.
  15. 15Meanwhile 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.
  16. 16Remove chicken once cooked and thinly slice it.
  17. 17Remove chicken once cooked and thinly slice it.
  18. 18Remove chicken once cooked and thinly slice it.
  19. 19Prepare salad ingredients - thinly slice wombok, spring onion, snow peas, mint if using and carrot.
  20. 20Prepare salad ingredients - thinly slice wombok, spring onion, snow peas, mint if using and carrot.
  21. 21Prepare salad ingredients - thinly slice wombok, spring onion, snow peas, mint if using and carrot.
  22. 22Make dressing by adding all ingredients to a jar and shaking until the sugar is well dissolved.
  23. 23Make dressing by adding all ingredients to a jar and shaking until the sugar is well dissolved.
  24. 24Make dressing by adding all ingredients to a jar and shaking until the sugar is well dissolved.
  25. 25Assemble salad once the crispy rice has cooled down. Add salads, toasted almonds, chick and rice. Add dressing to your liking and toss to coat.
  26. 26Assemble salad once the crispy rice has cooled down. Add salads, toasted almonds, chick and rice. Add dressing to your liking and toss to coat.
  27. 27Assemble salad once the crispy rice has cooled down. Add salads, toasted almonds, chick and rice. Add dressing to your liking and toss to coat.
  28. 28Best served straight away once the dressing is added!
  29. 29Best served straight away once the dressing is added!
  30. 30Best served straight away once the dressing is added!

Ingredients

  • 3 cups cooked and cooled white rice
  • 3 cups cooked and cooled white rice
  • 3 cups cooked and cooled white rice
  • 1.5 tablespoons salt reduced soy sauce
  • 1.5 tablespoons salt reduced soy sauce
  • 1.5 tablespoons salt reduced soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame oil
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons extra virgin olive oil
  • 4 cups wombok cabbage
  • 4 cups wombok cabbage
  • 4 cups wombok cabbage
  • 1 cup shredded carrot
  • 1 cup shredded carrot
  • 1 cup shredded carrot
  • 150 g snow peas
  • 150 g snow peas
  • 150 g snow peas
  • 3 spring onions
  • 3 spring onions
  • 3 spring onions
  • 0 fresh mint
  • 0 fresh mint
  • 0 fresh mint
  • 100 g toasted almonds
  • 100 g toasted almonds
  • 100 g toasted almonds
  • 600 g chicken breast or thigh
  • 600 g chicken breast or thigh
  • 600 g chicken breast or thigh
  • 1 tablespoon hoisin sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon salt reduced soy sauce
  • 1 tablespoon salt reduced soy sauce
  • 1 tablespoon salt reduced soy sauce
  • 2 cloves garlic
  • 2 cloves garlic
  • 2 cloves garlic
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame oil
  • 4 tablespoons white vinegar
  • 4 tablespoons white vinegar
  • 4 tablespoons white vinegar
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons extra virgin olive oil
  • 2.5 tablespoons salt reduced soy sauce
  • 2.5 tablespoons salt reduced soy sauce
  • 2.5 tablespoons salt reduced soy sauce
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar
  • 2 tablespoons white sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame oil

Equipment

baking traybaking papersmall baking dishjar