Crispy Rice and Chicken Salad

Instructions

1. 1

   Preheat the oven to 200°C fan (390°F) or 220°C conventional (425°F), allowing about 10 minutes. Line a 40 × 30 cm rimmed baking tray with baking parchment. Keep the chicken breast refrigerated until needed.

2. 2

   While the oven heats, rinse the long-grain white rice, put it in a microwave-safe bowl with the package-directed water, cover with a vented microwave-safe lid and microwave at 900 W for 12–14 minutes until tender; stand for 5 minutes, then break it up in a bowl. Toss with all the sesame oil, 9 g crispy chilli oil and 15 g soy sauce. Spread evenly over the tray in a thin layer.

3. 3

   Put the chicken breast on a second parchment-lined baking tray. Bake the rice for 30 minutes, turning and redistributing the rice after 15 minutes, until it has plenty of crisp, golden edges. Bake the chicken in the same oven for 18–22 minutes until cooked through and reaches at least 74°C/165°F, then leave it to rest. Leave the rice on the tray for 5 minutes to stop steaming before assembling.

4. 4

   While the rice bakes, put the frozen shelled edamame and 30 ml water in a 1-litre microwave-safe, nonmetal bowl. Cover with a vented microwave-safe lid and microwave at 900 W for 4–5 minutes, stirring halfway, until steaming hot throughout. Stand covered for 2 minutes, then drain and spread on a plate to cool.

5. 5

   During the remaining baking time, dice the cucumber, thinly slice the spring onion, finely chop the red onion and, once the chicken has rested, shred the chicken breast with forks.

6. 6

   In a large serving bowl, stir the yogurt with the remaining 9 g crispy chilli oil and 15 g soy sauce. Add the chicken, cooled edamame, cucumber and both onions, then toss to coat.

7. 7

   Fold in the slightly cooled crispy rice just before serving and divide between four plates. Serve promptly; refrigerate any leftovers within 1 hour, noting that the rice will soften in the dressing.