Lemongrass BBQ Chicken with Rice & Cabbage
Cook Time 30 minutes
Serves 4
Ingredients
800g chicken Maryland (thigh) or 4 pieces
400ml coconut milk
300g jasmine rice
160g lemongrass and turmeric paste
40g peanut & shallot mix, or combine 20g crushed roasted peanuts and 20g crispy fried shallots
¼ red cabbage, shredded
1 bunch radishes
1 red onion
1 coriander bunch
80ml sweet chilli sauce
60ml lime juice (2 limes)
20ml fish sauce
20g sugar
20g oil
White vinegar, to taste
Method
Bring a saucepan of water to the boil.
Combine the chicken with lemongrass and turmeric paste and set aside at room temperature while you prepare the remaining ingredients.
Thinly slice the onion and radish. Pick 1 stem of coriander leaves per person.
Heat a splash of oil in a frying pan or barbecue over medium heat. Add the chicken, skin-side down, and cook for 5 minutes, or until the skin is crisp and browned. Place a weight on top, such as a plate, to ensure even cooking. Flip the chicken and cook for about 6 minutes more, or until cooked through. Alternatively, place the chicken, skin side up, on a lined baking tray and into a 180°C fan-forced oven for about 15 minutes.
Meanwhile, wash the rice in cold water until the water runs clear. Add the rice to the boiling water for 8 minutes, stirring often to prevent sticking, or until just cooked. Strain the rice through a sieve, then return it to the saucepan. Stir in half of the coconut milk (taste and add more if required) and set aside with the lid on and a tea towel wrapped around to keep the rice warm.
In a small pan, heat the sweet chilli sauce, fish sauce, sugar and oil until the sugar dissolves, then set aside and cool until room temperature. Add in the lime juice and taste. It should be sweet, sour and a little salty.
Combine the onion, radish and cabbage in a bowl. Season with salt, oil and vinegar when ready to serve.
Divide the chicken, coconut rice and cabbage salad between serving plates. Top with sweet chilli sauce, coriander leaves, and a peanut & shallot mix.
