- 6 Chicken Thigh fillets100g vermicilli rice noodles 8 lettuce leaves (used as cups) MARINADE INGREDIENTS 2 tbsp soy sauce, 2 tabsp mirin 1 tabsp honey, 2 tabs sesame oil, 1 tabsp sesame seeds (lightly toasted) Pinch of dried chilli flakes(or as much as you like :-)PICKLED VEGIES: 2 carrots, 2 Lebanese cucumbers, 1/2 wombok, 1/4 cup RICE WINE VINEGAR*, 1 tabs caster sugar, good pinch of salt Optional:2x sliced avocados 1 RED chilli, sliced, 1 fresh lime cut into wedges.
- Combine MARINADE ingredients in a large bowl and add the chicken thigh fillets, turn to coat well and set aside to infuse flavours. Use a food processor or mandolin to slice the carrots into matchstick (faster than chopping) then finely shave the wombok. Place all pickling ingredients into a bowl and mix. Separate lettuce into cups, then rinse with water and pat dry. Put vermicilli into a bowl cover with boiling water and leave for 5 min. Then drain and set aside. Cook chicken on BBQ grill or in a pan. Reserve marinating liquid and add to a small pan -bring to the boil and reduce slightly while chicken is cooking (approx 12-15min). Presentation: Arrange lettuce cups on a serving platter or board (as I have done) Top each lettuce cup with some noodles, thickly slice the chicken and place on top then add the pickled vegies. Drizzle a little extra marinade on each lettuce cup. I like to serve with some sliced avocado, lime wedges and a few scattered chilli slices. This dish is fresh, healthy, delicious, so easy to prepare and fun to eat! Oh and I used the 'Cook Snap Win' tag as a mini vase for fresh herbs.
Brands and product used
- Obento - Rice Wine Vinegar