Ingredients
Chicken
4–5 Chicken Thighs, Boneless
1 Tbsp (15ml) Fish Sauce
1 tsp (5g) Light Brown Sugar
1 Tbsp (15ml) Neutral Oil
1 stalk Lemongrass, Pale Part, Very Finely Minced
3 Garlic Cloves, Finely Grated
Rice
150g (5.2oz) Jasmine Rice, Washed
325ml Cold Water
Pinch of Salt
Quick Pickled Carrot & Cucumber
1 Large Carrot, Julienned
1 Lebanese Cucumber, Julienned
2 Tbsp (30ml) Rice Vinegar
1 tsp (5g) White Sugar
½ tsp (3g) Salt
Garnish & Finish
Fresh Coriander Leaves
Fresh Mint Leaves
Lime Wedges
Fried Shallots (Optional)
Thinly Sliced Red Chilli (Optional)
Method
1
Rinse the jasmine rice under cold water until mostly clear. Add to a pot with the measured cold water and a pinch of salt. Bring to a boil, cover, reduce to low and simmer for about 12 minutes. Turn off the heat and keep covered until ready to serve.
2
Combine the julienned carrot and cucumber with rice vinegar, sugar and salt in a bowl. Toss to coat and leave for 10–15 minutes to lightly pickle. The goal is crisp, bright pickles rather than strongly acidic ones.
3
Place the chicken thighs in a bowl and add fish sauce, light brown sugar, neutral oil, the finely minced lemongrass and grated garlic. Massage the mixture into the meat so each thigh is evenly coated.
4
Heat a heavy pan over medium-high. Place the thighs smooth side down and cook without moving for 4–5 minutes until a deep golden crust forms. Flip and cook a further 3–4 minutes until cooked through. If the pan darkens too much, add a splash of water to loosen the caramelised bits and prevent burning.
5
Transfer the chicken to a board and rest for 2 minutes to retain juices. Slice each thigh into 2–3 large pieces so the caramelised edges stay intact.
6
To serve, spoon jasmine rice onto plates, top with sliced lemongrass chicken and a generous portion of pickled carrot and cucumber. Finish with coriander, mint, a squeeze of lime and optional fried shallots or sliced red chilli for extra crunch and heat.
Storage & Reheating
Store the chicken and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheat until piping hot in the microwave or a covered pan. Add the pickles and fresh herbs just before serving to preserve their texture and brightness.
