Crispy Rice and Chicken Salad

Name: Crispy Rice and Chicken Salad
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200 g Cooked Sushi Rice (cold); 300 g Skin-On Chicken Thighs; 200 g Cherry Tomatoes; 1 Carrot; 1 Cucumber; 2 Eggs; 3 Spring Onions; 1 Shallot; 20 g Coriander; 2 Limes; 2 Tbsp Fish Sauce; 1 Tbsp Soy Sauce; 1 Tbsp Rice Vinegar; 1 Tbsp Gochugaru; 1 Tbsp Sugar; Salt; Pepper

30m

Serves 2

instagram.com

Crispy Rice and Chicken Salad

instagram.com

30m

Serves 2

Directions

1Start by boiling the eggs for 8 minutes, then transfer to cold water, peel, and quarter them.
2Remove bones from chicken thighs if needed, pat skin dry, and season with salt and pepper.
3Place a cold non-stick frying pan over medium heat, add chicken thighs skin-side down, and press down with a small saucepan or lid.
4Cook the chicken for 8-10 minutes until the skin is deeply golden and crisp, then flip and cook for 3 more minutes.
5Rest the chicken on a plate.
6Add cold sushi rice to the same pan with the chicken fat, press it down, and let it crisp over medium heat for 5-7 minutes without stirring.
7Turn off the heat and break the crispy rice into shards.
8Prep the vegetables by quartering cherry tomatoes, julienning or shaving the carrot.
9Smash the cucumber and cut it into bite-sized chunks.
10Finely slice the spring onions.
11Finely slice the shallot.
12Make the dressing by juicing both limes into a bowl.
13Stir in the fish sauce, soy sauce, rice vinegar, gochugaru, and sugar into the lime juice.
14Slice the chicken.
15Toss all the vegetables with the chicken and dressing in a big bowl.
16Divide the salad between plates and top with the crispy rice shards and quartered eggs.

Ingredients

200 g Cooked Sushi Rice (cold)
300 g Skin-On Chicken Thighs
200 g Cherry Tomatoes
1 Carrot
1 Cucumber
2 Eggs
3 Spring Onions
1 Shallot
20 g Coriander
2 Limes
2 Tbsp Fish Sauce
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
1 Tbsp Gochugaru
1 Tbsp Sugar
Salt
Pepper

Equipment

frying panknifechopping boardbowlsaucepantongswooden spatulaspoonplate

Crispy Rice and Chicken Salad

30m

Serves 2

instagram.com

Crispy Rice and Chicken Salad

instagram.com

30m

Serves 2

Directions

1Start by boiling the eggs for 8 minutes, then transfer to cold water, peel, and quarter them.
2Remove bones from chicken thighs if needed, pat skin dry, and season with salt and pepper.
3Place a cold non-stick frying pan over medium heat, add chicken thighs skin-side down, and press down with a small saucepan or lid.
4Cook the chicken for 8-10 minutes until the skin is deeply golden and crisp, then flip and cook for 3 more minutes.
5Rest the chicken on a plate.
6Add cold sushi rice to the same pan with the chicken fat, press it down, and let it crisp over medium heat for 5-7 minutes without stirring.
7Turn off the heat and break the crispy rice into shards.
8Prep the vegetables by quartering cherry tomatoes, julienning or shaving the carrot.
9Smash the cucumber and cut it into bite-sized chunks.
10Finely slice the spring onions.
11Finely slice the shallot.
12Make the dressing by juicing both limes into a bowl.
13Stir in the fish sauce, soy sauce, rice vinegar, gochugaru, and sugar into the lime juice.
14Slice the chicken.
15Toss all the vegetables with the chicken and dressing in a big bowl.
16Divide the salad between plates and top with the crispy rice shards and quartered eggs.