4 x skin-on boneless chicken thigh pieces
sea salt
2 tsp vegetable oil
cucumber, to serve
tomato, to serve
lime wedges, to serve
sambal oelek* or crushed chilli paste, to serve
Special fried rice:
2 tbsp vegetable oil
4 garlic cloves, chopped
1 onion, diced
½ cup diced Chinese sausages (lap cheong)*
2 eggs, lightly whisked
2 cups sliced Asian green vegetables e.g. bok choy, Chinese kale
1 cup baby spinach
4 cups cooked rice
4 tbsp light soy sauce
½ cup finely sliced spring onion (scallions)
2 tsp sesame oil
juice of 1 lime
freshly ground black pepper
To make the chilli & lime sauce, mix ingredients and set aside until ready to serve.
For the chicken, pat chicken pieces dry with paper towel. Season generously with salt. Heat a non-stick pan over medium-high heat. When the pan is hot, add 2 teaspoons of oil, then add the chicken pieces skin side down. Place a sheet of baking paper over the top. Then place another heavy pan on top to evenly press down on the chicken. You can also add extra weights like canned tomatoes. Cook for 12 minutes or until a golden, crispy crust forms. Then turn chicken over and cook for a further 2 minutes or until cooked through. Drain on wire rack.
While the chicken is cooking, make your fried rice. Heat the vegetable oil in a wok over high heat. Add the garlic, onion and Chinese sausage. Cook for 2 minutes until the onion is starting to brown. Add the Asian vegetables and spinach and cook for a further 2 minutes. Add the rice and soy sauce and toss until well combined. Remove from heat and toss through the spring onion, sesame oil, pepper and lime juice.
Slice chicken and serve with rice, chilli & lime sauce, cucumber, tomato and lime wedges.
Notes:
– Chinese sausage (lap cheong) and sambal oelek chilli paste are available in the Asian section of some major supermarkets or from an Asian grocer.
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