Crispy Rice & Chicken Salad

Golden, crunchy rice, juicy chicken, and fresh herbs - tossed in a punchy lime and fish sauce dressing.

By @brendan_pang

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 4 eggs
• 600 g skin-on chicken thighs
• 1 to taste salt and pepper
• 400 g cooked sushi rice
• 6 spring onions
• 1 large carrot
• 2 shallots
• 400 g cherry tomatoes
• 1 large cucumber
• 1 long red chilli
• 1 handful coriander leaves
• 2 small cloves garlic
• 2 tbsp gochugaru
• 2 tbsp sugar
• 4 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp sesame oil
• 4 juice limes

Instructions

1. Boil the eggs for 6 1/2 minutes, then cool, peel and quarter them.
2. Season the chicken with salt and pepper. Cook skin-side down in a cold pan over medium heat, pressing it down until the skin is deeply golden. Flip the chicken, cook through and then rest.
3. In the same pan, press in the cold sushi rice and cook until the base is golden and crisp, then break into smaller clumps.
4. Prep your veggies and herbs.
5. Whisk the dressing ingredients until the sugar dissolves.
6. Slice the chicken and toss everything together with the crispy rice and dressing.
7. Finish with the eggs and extra coriander to garnish.