Crispy Chicken Rice with Chilli Garlic Sauce

Finely mince half of the garlic cloves. Cut 2 thin slices of ginger, lay flat and slice into thin matchsticks. Grab one-quarter of the coriander and thinly slice. Slice half of the spring onions in half to separate the white and green, then thinly slice the green part. Set everything aside.

Cut the white part of the spring onion in half, lengthways, lay flat on the chopping board and slice as thin as possible, lengthways, into matchsticks. Cut the coriander into 2-inch slices. Put the spring onion and coriander into a bowl of ice-cold water.

Put the remaining whole garlic cloves, the bird’s-eye chillies and the remaining ginger into a pestle and mortar and bash for 1 min until it’s a chunky consistency. Add the remaining spring onion, coriander and a pinch of salt.

Add a glug of oil to a small frying pan set over a high heat. After around 3 mins, when the oil is smoking, carefully pour the hot oil into the pestle and mortar to scorch the aromatics. Add the juice of half a lime, the rice vinegar, sriracha, sugar and dark soy sauce. Stir well to combine.

Wash the rice in a bowl until the water is murky, discard the water and repeat twice more, or until the water is clear. Drain the rice in a colander.

Heat a saucepan over a medium heat and add 1 tbsp oil. Add the minced garlic, ginger matchsticks and 1 spring onion, then stir and fry for 1 min. Add the rice, a pinch of salt and the chicken stock. Stir once to combine and put the lid on, then turn the heat up to high and bring to the boil. As soon as the water is at a rolling boil, turn the heat down to the lowest setting and set a timer for 18 mins (keep the lid on during this time). Once cooked, turn the heat off and set aside, lid on, until ready to serve.

Dab the chicken skin with kitchen paper to remove as much moisture as possible, then season with a generous pinch of salt. Add the chicken thighs to a cold pan, skin-side down, and turn the heat to medium. Cook for 10 mins – don’t touch or move the chicken to ensure as much fat is rendered, leaving a crispy and golden skin behind. Flip the chicken over and cook for 3 mins. Remove and set aside. Let it rest for 5 mins.

Slice the chicken into strips, around 1cm thick. Make sure you cut the chicken in one smooth action using the weight of the knife to keep the chicken skin attached to the meat.

Plate up the rice followed by the chicken thighs. Generously spoon the sauce over the chicken, using the back of the spoon to spread evenly. Drain the water from the spring onion and coriander, add a pinch of salt and a squeeze of lime juice. Mix well and add to the plated bowl. Enjoy!