Ingredients
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500g boneless chicken thighs
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1 tbsp fish sauce
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1 tbsp soy sauce
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1 tbsp brown sugar
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2 garlic clovesfinely grated
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1 tbsp vegetable oil
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1 cup jasmine rice
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1 ½ cups water
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1 lebanese or small cucumber
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1 tbsp rice vinegar
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1 tsp sugar
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pinch of salt
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2 tsp toasted sesame seeds
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2 spring onionsfinely sliced
Directions
Tender grilled chicken marinated in a fragrant mix of fish sauce, garlic, and sugar is served over sticky rice with pickled cucumbers, sesame seeds, and spring onions for a vibrant, fresh Vietnamese-style bowl.
Ingredients
| 500g boneless chicken thighs | |
| 1 tbsp fish sauce | |
| 1 tbsp soy sauce | |
| 1 tbsp brown sugar | |
| 2 garlic cloves | |
| 1 tbsp vegetable oil | |
| 1 cup jasmine rice | |
| 1 ½ cups water | |
| 1 lebanese or small cucumber | |
| 1 tbsp rice vinegar | |
| 1 tsp sugar | |
| pinch of salt | |
| 2 tsp toasted sesame seeds | |
| 2 spring onions |
Steps
|
1
|
In a bowl, mix the fish sauce, soy sauce, brown sugar, garlic, and vegetable oil. Add the chicken and toss to coat. Let marinate for at least 15 minutes. |
|
2
|
Rinse the rice and place it in a rice cooker or separate pot with 1 ½ cups water. Cook until tender and sticky. Keep warm. |
|
3
|
In a separate bowl, mix sliced cucumber, rice vinegar, sugar, and a pinch of salt. Set aside to lightly pickle. |
|
4
|
Place the Grill Plate on the Panasonic Multi-Cooker, click the Barbecue icon, and push Start. |
|
5
|
Once hot, place the marinated chicken thighs on the grill plate. Cook for 6–8 minutes per side, or until golden, slightly charred, and cooked through. Rest for 2 minutes, then slice. |
|
6
|
To serve, divide sticky rice between bowls. Top with grilled chicken slices, pickled cucumber, sesame seeds, and sliced spring onions. |
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