Crispy Rice and Chicken Salad

30 mins
Serves 2
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Directions

  1. 1Bring a saucepan of water to the boil.
  2. 2Bring a saucepan of water to the boil.
  3. 3Bring a saucepan of water to the boil.
  4. 4Gently lower in the eggs and boil for 8 minutes.
  5. 5Gently lower in the eggs and boil for 8 minutes.
  6. 6Gently lower in the eggs and boil for 8 minutes.
  7. 7Transfer eggs to cold water, peel once cool and quarter.
  8. 8Transfer eggs to cold water, peel once cool and quarter.
  9. 9Transfer eggs to cold water, peel once cool and quarter.
  10. 10Place a large non-stick frying pan over a medium heat.
  11. 11Place a large non-stick frying pan over a medium heat.
  12. 12Place a large non-stick frying pan over a medium heat.
  13. 13Add the avocado oil, then the chicken thighs.
  14. 14Add the avocado oil, then the chicken thighs.
  15. 15Add the avocado oil, then the chicken thighs.
  16. 16Season lightly with salt.
  17. 17Season lightly with salt.
  18. 18Season lightly with salt.
  19. 19Cook chicken for 8–10 minutes until deeply golden and crisp, then flip and cook for a further 3–4 minutes until cooked through.
  20. 20Cook chicken for 8–10 minutes until deeply golden and crisp, then flip and cook for a further 3–4 minutes until cooked through.
  21. 21Cook chicken for 8–10 minutes until deeply golden and crisp, then flip and cook for a further 3–4 minutes until cooked through.
  22. 22Rest chicken for a few minutes before slicing.
  23. 23Rest chicken for a few minutes before slicing.
  24. 24Rest chicken for a few minutes before slicing.
  25. 25In the same pan with the rendered fat, add the cold sushi rice.
  26. 26In the same pan with the rendered fat, add the cold sushi rice.
  27. 27In the same pan with the rendered fat, add the cold sushi rice.
  28. 28Press the rice firmly into the pan and cook undisturbed over a medium heat for 5–7 minutes until golden and crisp underneath.
  29. 29Press the rice firmly into the pan and cook undisturbed over a medium heat for 5–7 minutes until golden and crisp underneath.
  30. 30Press the rice firmly into the pan and cook undisturbed over a medium heat for 5–7 minutes until golden and crisp underneath.
  31. 31Remove rice from the heat and break into shards.
  32. 32Remove rice from the heat and break into shards.
  33. 33Remove rice from the heat and break into shards.
  34. 34Whisk together the lime juice, fish sauce, soy sauce, rice vinegar, gochugaru and sugar until dissolved.
  35. 35Whisk together the lime juice, fish sauce, soy sauce, rice vinegar, gochugaru and sugar until dissolved.
  36. 36Whisk together the lime juice, fish sauce, soy sauce, rice vinegar, gochugaru and sugar until dissolved.
  37. 37In a large bowl, combine the tomatoes, carrot, cucumber, spring onions, shallot and coriander.
  38. 38In a large bowl, combine the tomatoes, carrot, cucumber, spring onions, shallot and coriander.
  39. 39In a large bowl, combine the tomatoes, carrot, cucumber, spring onions, shallot and coriander.
  40. 40Add the sliced chicken and pour over the dressing.
  41. 41Add the sliced chicken and pour over the dressing.
  42. 42Add the sliced chicken and pour over the dressing.
  43. 43Toss well to coat.
  44. 44Toss well to coat.
  45. 45Toss well to coat.
  46. 46Divide between plates, scatter over the crispy rice shards and top with the quartered eggs.
  47. 47Divide between plates, scatter over the crispy rice shards and top with the quartered eggs.
  48. 48Divide between plates, scatter over the crispy rice shards and top with the quartered eggs.

Ingredients

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

Equipment

saucepanlarge non-stick frying panlarge bowl