Crispy-skinned chicken thigh, sliced and tossed with toasted rice powder, lime, cilantro, shallot and Thai chili, then piled over rice with fresh tomato.

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Ingredients

For the chicken

• 1 lb chicken thighs, deboned, skin on

For the rice powder and sauce

• 2 Tbsp uncooked rice, for the toasted rice powder
• 1 tsp cane sugar
• 1 Tbsp fish sauce
• 1 tsp oyster sauce
• 1 tsp soy sauce

For tossing

• 1 shallot, sliced
• 1 Thai chili, thinly sliced
• 1 bunch cilantro, chopped
• Juice of 1 lime

For serving

• Steamed rice
• 1 tomato, sliced

Instructions

1. Place the chicken thighs skin side down in a cold skillet, turn the heat to medium-low and leave them undisturbed for 20 minutes.
2. Meanwhile, toast the uncooked rice in a dry skillet until dark golden brown.
3. Let it cool, then grind it into a coarse powder.
4. Once the chicken skin is golden brown and releases from the skillet, flip the thighs and cook for 5 more minutes.
5. Take the chicken off the heat, rest it for 5 minutes, then slice it into strips.
6. Mix the sugar, fish sauce, oyster sauce and soy sauce in a small bowl.
7. In a large bowl, toss the chicken with the rice powder, cilantro, shallot, chili, lime juice and sauce until coated.
8. Spoon a bed of rice onto each plate and top with the chicken and sliced tomato.

Notes & substitutions

Photos