Lemongrass Chicken with Sticky Jasmine Rice

Steps

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1. 1
   Place a saucepan on the stovetop and add 150g of washed jasmine rice with 325ml of cold water. Season with a pinch of salt. Stir occasionally over high heat until it comes to a boil.
   ▶ ≈0:20
2. 2
   Cover with a lid, reduce heat to low, and cook undisturbed for 12 minutes. Turn off the heat but keep the lid on and allow to rest.
   ▶ ≈0:40
3. 3
   Peel a carrot, remove both ends, and cut in half lengthwise. Using a mandoline or very sharp knife, slice into thin matchstick strips.
   ▶ ≈0:46
4. 4
   Halve a Lebanese cucumber and square off the ends. Slice thinly using a mandoline or sharp knife, then cut into fine julienne strips.
   ▶ ≈1:10
5. 5
   Combine the julienned carrot and cucumber in a bowl. Add 2 tbsp rice vinegar, 1 tsp white sugar, and ½ tsp salt. Mix well with clean hands and refrigerate until ready to serve.
   ▶ ≈1:43
6. 6
   Take 500g of boneless chicken thigh and grate 3 garlic cloves finely using a microplane, then add to the chicken.
   ▶ ≈2:02
7. 7
   Take one lemongrass stalk and bruise it using the side or back of a knife. Then mince it extremely finely until it resembles a paste.
   ▶ ≈2:28
8. 8
   Add the finely minced lemongrass to the chicken with 1 tbsp fish sauce, 1 tsp light brown sugar, a small pinch of salt, and a little ground white pepper. Mix thoroughly with clean hands.
   ▶ ≈3:04
9. 9
   Heat a large pan on the stovetop and add 1 tbsp neutral oil. Place the chicken skin-side down in the pan and sear for 2–3 minutes until golden brown.
   ▶ ≈3:51
10. 10
    Flip and repeat for another 2–3 minutes until golden. Rotate as needed to achieve even colour all over, cooking for a total of 7–8 minutes until cooked through.
    ▶ ≈4:11
11. 11
    Turn off the heat and let the chicken rest for a couple of minutes. Meanwhile, carefully remove the lid from the rice pan and fluff the rice gently with a fork or spatula.
    ▶ ≈4:44
12. 12
    On a plate or bowl, arrange the rice as a base. Place the chicken alongside.
    ▶ ≈5:09
13. 13
    Drain the pickled vegetables and place them to the side. Drizzle a little of the pan sauce over the chicken and rice if desired.
    ▶ ≈5:16
14. 14
    Garnish with fresh coriander and mint leaves. Add thinly sliced red chilli if using, and fried shallots for extra texture. Squeeze lime wedge over the top and serve.
    ▶ ≈5:23