Crispy Rice and Chicken Salad

Name: Crispy Rice and Chicken Salad
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 400 g skinless, boneless chicken thighs; 1 tbsp avocado oil; sea salt; 150 g cooked sushi rice, cold; 200 g cherry tomatoes, quartered; 1 carrot, julienned; 1 cucumber, smashed and chopped; 2 eggs; 3 spring onions, finely sliced; 1 shallot, finely sliced; 20 g coriander, roughly chopped; 2 limes; 2 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp gochugaru; 2 tsp sugar

30m

Serves 2

tiktok.com

Crispy Rice and Chicken Salad

tiktok.com

30m

Serves 2

Directions

1Bring a saucepan of water to the boil.
2Gently lower in the eggs and boil for 8 minutes.
3Transfer eggs to cold water, peel once cool and quarter.
4Place a large non-stick frying pan over a medium heat.
5Add the avocado oil, then the chicken thighs.
6Season lightly with salt.
7Cook chicken for 8–10 minutes until deeply golden and crisp, then flip and cook for a further 3–4 minutes until cooked through.
8Rest chicken for a few minutes before slicing.
9In the same pan with the rendered fat, add the cold sushi rice.
10Press the rice firmly into the pan and cook undisturbed over a medium heat for 5–7 minutes until golden and crisp underneath.
11Remove rice from the heat and break into shards.
12Whisk together the lime juice, fish sauce, soy sauce, rice vinegar, gochugaru and sugar until dissolved.
13In a large bowl, combine the tomatoes, carrot, cucumber, spring onions, shallot and coriander.
14Add the sliced chicken and pour over the dressing.
15Toss well to coat.
16Divide between plates, scatter over the crispy rice shards and top with the quartered eggs.

Ingredients

400 g skinless, boneless chicken thighs
1 tbsp avocado oil
sea salt
150 g cooked sushi rice, cold
200 g cherry tomatoes, quartered
1 carrot, julienned
1 cucumber, smashed and chopped
2 eggs
3 spring onions, finely sliced
1 shallot, finely sliced
20 g coriander, roughly chopped
2 limes
2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp gochugaru
2 tsp sugar

Equipment

saucepanlarge non-stick frying panlarge bowl

Crispy Rice and Chicken Salad

30m

Serves 2

tiktok.com

Crispy Rice and Chicken Salad

tiktok.com

30m

Serves 2

Directions

1Bring a saucepan of water to the boil.
2Gently lower in the eggs and boil for 8 minutes.
3Transfer eggs to cold water, peel once cool and quarter.
4Place a large non-stick frying pan over a medium heat.
5Add the avocado oil, then the chicken thighs.
6Season lightly with salt.
7Cook chicken for 8–10 minutes until deeply golden and crisp, then flip and cook for a further 3–4 minutes until cooked through.
8Rest chicken for a few minutes before slicing.
9In the same pan with the rendered fat, add the cold sushi rice.
10Press the rice firmly into the pan and cook undisturbed over a medium heat for 5–7 minutes until golden and crisp underneath.
11Remove rice from the heat and break into shards.
12Whisk together the lime juice, fish sauce, soy sauce, rice vinegar, gochugaru and sugar until dissolved.
13In a large bowl, combine the tomatoes, carrot, cucumber, spring onions, shallot and coriander.
14Add the sliced chicken and pour over the dressing.
15Toss well to coat.
16Divide between plates, scatter over the crispy rice shards and top with the quartered eggs.