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Vietnamese chicken with sweet coconut rice & pickled salad recipe

Vietnamese chicken with sweet coconut rice & pickled salad

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings 4 people
Appliance/Function:

Ingredients

Marinate & chicken

  • 2 stalks Lemongrass or paste/powder
  • 4 cloves Garlic
  • 1 bunch Coriander
  • 60 mls Lime juice
  • 60 mls Fish sauce
  • 2 tbsps Soy sauce
  • 3 tbsps Maple syrup
  • 2 tbsps Olive oil
  • 1 kg Chicken wings or nibbles

Rice

  • 1 cup Jasmine rice
  • 400 mls Coconut milk
  • 2 tbsps Maple syrup

Salad

  • 1 Cucumber
  • 2 Carrot
  • 1 tbsp Apple cider vinegar
  • 1 tsp Maple syrup
  • 2 Tomato
  • 1 tbsps Olive oil

Instructions

Prep ingredients

  • Preheat the oven to 220°C, fan-forced. Line an oven tray with baking paper and place a rack on it. Remove the tough outer layers of the lemongrass, then finely grate the pale, tender part of the stem. Peel and mince the garlic. Pick the coriander leaves, then finely chop the stems, keeping the leaves and stems separate.

Marinate & cook chicken

  • Combine the lemongrass (or paste/powder), garlic, coriander stems, lime juice, fish sauce, soy sauce, maple syrup and oil in a large bowl. Add the chicken wings to the marinade and turn to coat. Transfer to the rack on the lined tray. Bake, turning occasionally, for 25-30 mins, until golden and cooked through.

Cook rice

  • Rinse the rice until the water runs clear. In a large pot over high heat add rice, coconut milk, the second measure of maple syrup and a pinch of salt. Cover and bring to a boil. Reduce the heat to low and cook for 12 mins, or until tender and the liquid is absorbed.

Pickle salad

  • While the rice is cooking, thinly slice the cucumber. Shred the carrot using a julienne peeler or cut it into thin matchsticks. Combine apple cider vinegar, maple syrup and a pinch of salt in a large bowl, stir in the cucumber and carrot and stand for 10 mins, to pickle.

Finish pickle salad

  • Drain the cucumber and carrot, and reserve the liquid. Combine the oil and the reserved pickle liquid in a bowl and season with salt and pepper. Cut the tomato into wedges. Fluff the rice with a fork.

To serve

  • Divide the sweet coconut rice, Vietnamese chicken wings, tomato and pickled salad among plates. Drizzle with the dressing and sprinkle with coriander leaves to serve.

Nutrition

Calories: 882kcal | Carbohydrates: 70g | Protein: 33g | Fat: 53g | Saturated Fat: 26g | Cholesterol: 104mg | Sodium: 1801mg | Potassium: 1038mg | Fiber: 3g | Sugar: 21g | Calcium: 125mg | Iron: 6mg