Crispy-skinned chicken, aromatic ginger-garlic rice, and a zingy, crunchy slaw. This bold, spicy, umami-packed bowl hits all the right notes.
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Serves
2
For The Chicken:
Chicken Thigh
Flaky Sea Salt
For The Rice:
Jasmine Rice
Chicken Stock
Garlic Clove
Fresh Ginger
Shallot
Sea Salt
Sesame Oil
Vegetable Oil
For The Spicy Slaw:
Red Cabbage
White Cabbage
Carrot
Red Bird's Eye Chilli
Fresh Coriander
White Sugar
Rice Vinegar
Fish Sauce
Kecap Manis
Chilli Oil
To Serve:
Kecap Manis
Chilli Oil
Serves
2
For The Chicken:
Chicken Thigh
Flaky Sea Salt
For The Rice:
Jasmine Rice
Chicken Stock
Garlic Clove
Fresh Ginger
Shallot
Sea Salt
Sesame Oil
Vegetable Oil
For The Spicy Slaw:
Red Cabbage
White Cabbage
Carrot
Red Bird's Eye Chilli
Fresh Coriander
White Sugar
Rice Vinegar
Fish Sauce
Kecap Manis
Chilli Oil
To Serve:
Kecap Manis
Chilli Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Debone the chicken but leave the skin on. Mince the garlic and ginger and thinly slice the shallot.
Step 2.
Make the rice. Heat the sesame oil and vegetable oil in a saucepan over medium-high heat. Add the shallots and fry for 3–5 mins until golden at the edges. Stir in the garlic, ginger and rice, and toast gently for 2 mins.
Step 3.
Pour in the chicken stock, add a pinch of salt, and bring to a boil. Cover with a lid, reduce to the lowest heat, and simmer for 18 mins. Once cooked, remove from the heat and let it steam with the lid on until ready to serve.
Step 4.
Pat the chicken thighs dry with kitchen paper, then season both sides with salt. Lay them skin-side down in a cold non-stick frying pan. Place over medium heat and cook for 7–9 mins until the skin is golden and crisp. Flip and cook for another 3 mins. Set aside to rest.
Step 5.
Make the slaw. Thinly slice the red cabbage, white cabbage, and bird’s eye chilli. Finely julienne the carrot and finely chop the coriander. In a bowl, combine all the slaw ingredients. Mix well until the sugar dissolves and the cabbage starts to soften.
Step 6.
Assemble. Slice the chicken into 1–2cm strips. Spoon the rice into bowls, top with the crispy chicken, and serve with a generous side of slaw. Drizzle over extra kecap manis and chilli oil to finish.
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