Ive mixed elements of Vietnamese Thai Indonesian and other Asian cuisines to make a delicious chicken and rice dish topped with a fresh herb salad
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 10 mins
Ingredients
Instructions
Set chicken breast onto a cutting board and make 5 or 6 shallow cuts through the skin. Season generously on both sides with salt.
Heat vegetable oil in a skillet over medium high heat and sear chicken breast
skin-side down
until the skin is golden brown and fat has rendered out
about 5 minutes. Flip breast over
and keep cooking until chicken is cooked through
about 5 minutes more. If oil starts to smoke before the chicken is cooked
reduce heat to medium or medium-low.
Turn off the heat and transfer chicken to a plate to rest until cool enough to handle. Peel off the skin and finely chop. Refrigerate chicken breast.
Add minced chicken skin back into the skillet over and medium heat. Cook and stir until the skin browns and starts getting crisp
3 to 5 minutes. Add ginger
garlic
and onions and cook
stirring
until onions start to turn translucent
about 5 minutes. Add turmeric and rice; cook and stir until rice is well coated with oil
2 to 3 minutes.
Stir in broth
turn heat to high
and bring to a boil. Cover
reduce heat to low
and simmer undisturbed for 20 minutes. Turn off the heat and set a timer for 10 minutes to allow rice to rest.
Meanwhile
shred the chicken meat using your hands or cut into small pieces. Place into a bowl. Add red onion
green onions
Fresno chili
lime juice
soy sauce
hot sauce
sesame oil
salt
pepper
fresh mint and cilantro. Toss until well combined. Taste and adjust with more lime juice
salt
and/or spice as needed.
After the 10 minute rice timer is up
remove cover
and fluff rice with a fork. Taste and adjust seasoning if necessary. Serve rice topped with the chicken herb salad mixture and lime wedges.
Chef John
Cook's Note:
Rice can be served hot
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