Crispy Rice and Chicken Salad

Ingredients (15)

• ·g Cooked Sushi Rice
• ·g Skin-On Chicken Thighs
• ·g Cherry Tomatoes
• ·Carrot
• ·Cucumber
• ·Eggs
• ·Spring Onions
• ·Shallot
• ·g Coriander
• ·Limes
• ·Tbsp Fish Sauce
• ·Tbsp Soy Sauce
• ·Tbsp Rice Vinegar
• ·Tbsp Gochugaru
• ·Tbsp Sugar

1. 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. 2

   Remove the bones from the chicken thighs, if needed. Pat the skin dry and season with salt and pepper.

3. 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. 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. 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. 6

   Make the dressing: juice both limes into a bowl, then stir in the fish sauce, soy sauce, rice vinegar and gochugaru.

7. 7

   Slice the chicken. Toss all the veg with the chicken and dressing in a big bowl.

8. 8

   To serve, divide between plates and top with the crispy rice shards and quartered eggs.