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
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