Chili-Lime Chicken Rice Bowls

Instructions

1. 1

   Rinse the uncooked rice and drain thoroughly. Put it in a 2-litre saucepan with 450 ml of the water. Bring to a boil over high heat, then cover and reduce to the lowest heat. Cook for 15 minutes without lifting the lid, then remove from the heat and leave covered for 10 minutes. Prepare the chicken while the rice comes to a boil.

2. 2

   Mix the soy sauce, oyster sauce, honey and black pepper in a bowl. Add the chicken, approximately four large thighs, and turn to coat. Cover and refrigerate for 15 minutes while the rice cooks. Do not wash the raw chicken; wash your hands and clean any surfaces and utensils that touched it.

3. 3

   While the chicken marinates, finely mince the garlic, remove the chili stem and finely chop the chili and cilantro. In a clean bowl, stir the fish sauce, lime juice, sugar and 15 ml of the water until the sugar dissolves. Stir in the garlic, chili and cilantro. Keep this dressing and its spoon separate from the raw chicken.

4. 4

   Heat the oil in a 30 cm frying pan over medium heat. Lift the chicken from the marinade, letting excess drip back into the bowl, and place skin-side down in one layer. Discard the remaining raw marinade. Cook for 6–8 minutes until the skin is deeply golden, lowering the heat if the honey starts to scorch.

5. 5

   Turn the chicken and reduce the heat to medium-low. Carefully pour the remaining 30 ml water around, rather than over, the chicken and cover the pan. Cook for 8–10 minutes, then uncover and cook for another 1–2 minutes. Check the thickest part of each thigh with a thermometer: it must reach 74°C/165°F. Continue over low heat if needed.

6. 6

   Transfer the chicken to a clean board using clean utensils and rest for 5 minutes. Fluff the rice and divide it among four bowls. Slice the chicken, arrange it over the rice and spoon the chili-lime dressing over each portion.