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CRISPY RICE AND CHICKEN SALAD

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Prep
—
Cook
—
Total
30 min
Calories
635
Protein
51g
Carbs
44g
Fat
29g

Get ready

Ingredients

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

FOR THE DRESSING

  • 2 Limes
  • 2 tbsp Fish Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Gochugaru
  • 1 tbsp sugar

Cook

Method

  1. Start by boiling the eggs. Bring a saucepan of water to the boil, gently lower in the eggs and boil for 8 mins. Transfer to cold water. Once cool, peel and quarter.
  2. Remove the bones from the chicken thighs, if needed. Pat the skin dry and season with salt and pepper.
  3. Place a cold non-stick frying pan over a medium heat. Add the chicken thighs skin-side down and press down with a small saucepan or lid to weigh them. Cook for 8-10 mins until the skin is deeply golden and crisp. Flip and cook for 3 mins more. Rest the chicken on a plate.
  4. Add the cold sushi rice to the same pan with the chicken fat still in it. Press it down into the pan and let it crisp over a medium heat for 5-7 mins without stirring, until golden underneath. Turn off the heat and break into shards.
  5. Prep the veg: Quarter the cherry tomatoes, julienne or shave the carrot. Smash the cucumber and cut into bite-sized chunks. Finely slice the spring onions and shallot.
  6. Make the dressing: juice both limes into a bowl, then stir in the fish sauce, soy sauce, rice vinegar and gochugaru.
  7. Slice the chicken. Toss all the veg with the chicken and dressing in a big bowl.
  8. To serve, divide between plates and top with the crispy rice shards and quartered eggs.