Recipe Cuisine: Vietnamese
Theme: Fast & Fab
Chicken Rice Bowl
By: Jodi & Ryan
Ingredients
- 1/4 mince garlic
- 1/4 honey
- 1/4 white sugar
- 3/4 fish sauce
- Black pepper to taste
- chili flakes
- 175ml fish sauce for dressing
- 1/4 cup sugar for dressing
- half wombok
- 1x cucumber
- handful mint
- few sprigs dill
- spring onion
- Kewpie mayo (can have plain and mix with sriracha for spice)
- 180 ml warm water
Product used in recipe
- SQUID BRAND - FISH SAUCE
Method
- Prep chicken and salad. Cut chicken thighs into cubes. Chop up wombok & cucumber into small pieces. Also chop up the mint & dill.
- Make the marinade. Mix the minced garlic, honey, white sugar and fish sauce together. Add black pepper taste.
- Heat up the pan and add half the chicken in one layer. Do not over crowd the pan. Turn halfway through to make sure all chickens cooked and nice and brown, and the marinade hasn't burnt.
- Set cooked chicken aside and make the dressing. Mix the remaining fish sauce and sugar with 180ml of warm water. Add chili flakes to taste and let it sit so the sugar can mix in fully.
- In a large bowl add the wombok, cucumber, mint and dill. Mix together well. Prepare your bowl by adding in your cooked rice/noodles. Then add a layer of the salad mixture.
- Pour on a 3rd of the dressing. Top with a 3rd of the cooked chicken. Top the chicken with a big squeeze of Kewpie mayo.
- Finally add your garnish, add some more mint and your spring onion. You can also add fried onions for extra flavour. Mix together when ready to eat and enjoy!
