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Cuisine: Vietnamese

Sticky Lemongrass and Chilli Chicken Salad with Crispy Coconut Rice Bowl

By: Helen A

Ingredients

  • ***Ingredients for Chicken:
  • 700g (4-6 pieces) chicken thigh fillets, skin off, boneless, halved lengthwise
  • ½ tsp freshly ground black pepper
  • ½ tsp salt
  • 2 lemongrass stalks, bruised and white part minced (I use a blender)
  • 2 large Asian shallots, minced
  • 4 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 2 tbsp palm sugar
  • 2 tsp Yeo's Sambal Oeleck
  • 2 tbsp Squid Brand fish sauce
  • 1 tbsp ABC Kecap Manis
  • I tbsp Lime juice
  • 1 tbsp water
  • ***To serve (amounts according to taste!):
  • Pickled red radish (recipe below)
  • Carrot spirals
  • Oakleaf lettuce leaves
  • Cucumber ribbons
  • Red onion slices
  • Halved cherry tomatoes
  • Peanuts
  • Coriander
  • Vietnamese mint
  • Thai basil
  • Red chilli flowers
  • Spring onion curls
  • ***Ingredients for Quick Pickled Star Anise Red Radishes:
  • 1 bunch red radishes (8-10), washed, topped and tailed, sliced thinly
  • ⅔ cup Obento Rice Wine Vinegar
  • ⅓ cup water
  • 1 tbsp caster sugar
  • 1 tsp salt
  • 1 star anise
  • ½ tsp cumin seeds
  • ½ tsp black peppercorns
  • ***Ingredients for Nuoc Cham Sauce:
  • 2 cloves garlic
  • 2 tsp Yeo's Sambal Oeleck
  • 1 tbsp Obento Rice Wine Vinegar
  • 2 tbsp light palm sugar, grated
  • 3 tbsp Squid Brand fish sauce
  • 3 tbsp fresh lime juice
  • 3 tbsp water
  • ***Ingredients for Coconut Rice Bowl:
  • 1 cup glutinous rice
  • 200ml TCC Coconut milk
  • 100ml water
  • 2 Kaffir lime leaves, bruised, halved
  • 1 tsp grated ginger
  • 1 tbsp ABC Kecap Manis
  • 2 eggs, lightly beaten
  • Olive oil spray, for baking

Method

  1. Make the Coconut Sticky Rice Bowl first. Start the day before.
  2. ***Method for rice bowl:
  3. Rinse rice in several changes of water, until no longer cloudy.
  4. Soak rice in 2-litre microwave rice cooker in boiling water for 10 minutes.
  5. Drain well, rinse with running tap water, return to microwave safe container.
  6. Mix together 200ml coconut milk and approx 100 tap water (enough to just cover rice) in microwave-safe jug. Add kaffir lime leaves and grated ginger. Stir to combine. Microwave full power for 90 seconds, until almost boiling.
  7. Pour carefully over drained soaked rice in microwave safe container. Cover rice, cook 3 mins full power. Stir rice gently with a fork.
  8. Cover, cook 3 mins more. Stir once more.Rice is cooked when translucent. If needed, cook more in 2-3 minute bursts.(My microwave is 1000W).
  9. Remove kaffir lime leaves, spread rice in baking tray to cool for 15-20 minutes. Place uncovered in fridge overnight to dry out.
  10. The next day, preheat oven to 180°C fanforced. Line a 22cm pie dish with baking paper.
  11. Place cold rice in large mixing bowl. Using clean hands gently mix in eggs and kecap manis.
  12. Spoon into prepared dish. Use back of spoon to gently spread evenly over base and sides of dish. Leave the top edges rough to make the rim crispy.
  13. Spray rice with oil spray, bake for 30-35 minutes until golden and crispy.Cool in dish for 30 minutes to firm up.
  14. Meanwhile make Quick Pickled Star Anise Red Radishes.
  15. ***Method for Quick Pickled Star Anise Red Radishes:
  16. Place sliced radishes in clean 600ml-sized jar with a lid.
  17. Heat vinegar and water in a non-reactive saucepan over medium heat. Whisk in sugar and salt until just dissolved.
  18. Remove from heat. Stir in star anise, cumin seeds, peppercorns. Cool for 5-10 mins, then carefully pour into jar over radish slices.
  19. Cover, let cool to room temperature, then refrigerate. (Makes more than you need for this recipe, but keeps well in fridge for a few weeks!)
  20. Now make the Nuoc Cham Sauce.
  21. ***Method for Nuoc Cham Sauce:
  22. Pound garlic, sambal, sugar in mortar and pestle. Add vinegar, fish sauce, lime juice, water. Stir until sugar is dissolved. Taste and adjust to taste.
  23. Set aside while making Lemongrass and Chilli Chicken.
  24. ***Method for Lemongrass and Chilli Chicken:
  25. Season chicken with salt and freshly ground black pepper.
  26. Heat oil in large fypan over medium-high heat. Cook chicken in batches, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate. Cover loosely with foil to keep warm.
  27. Add shallots, garlic, lemongrass and sambal to pan. Cook, stirring, for 2 minutes or until fragrant. Add sugar, kecap manis, fish sauce, lime juice and 1 tablespoon water. Stir to combine. Bring to the boil.
  28. Return chicken to pan. Reduce heat to medium-low. Cover. Simmer for 5 minutes. Turn chicken. Cook, uncovered, for a further 5 minutes or until chicken is cooked through and sauce thickens slightly.
  29. ***To assemble:
  30. Carefully remove baking paper from cooled rice bowl, transfer to serving plate.
  31. Line bowl with lettuce leaves. Top with chicken pieces, drained pickled radish slices, cucumber ribbons, carrot spirals, cherry tomato halves, red onion slices, and sprigs of coriander, mint and basil. Drizzle over Nuoc Cham Sauce. Sprinkle with peanuts, decorate with spring onion curls and red chilli blossoms.

Product used in recipe

  • TCC - Premium Coconut Milk
  • Yeo's - Sambal Oelek
  • Squid Brand - Fish Sauce
  • Obento - Rice Wine Vinegar
  • ABC - Sweet Soy Sauce
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