Lemongrass gai yang chicken with sticky rice

Ingredients

For 1 serving

• Skinless chicken thighs150 g
• Lemongrass10 g
• Garlic1 clove
• Cilantro5 g
• Fish sauce2 teaspoons
• Black pepperto taste
• Glutinous rice60 g
• Cucumber120 g
• Lime juice1 tablespoon
• Cayenne pepper1 pinch

Contains: fish,

In season: June – September

Method

1. Start the sticky rice following the packet instructions (it usually needs soaking, even the night before, then steaming for about 20 minutes) until the grains are translucent and sticky.
2. Meanwhile remove the outer leaves of the lemongrass and chop it; pound it in a mortar with the garlic, fresh coriander and a grind of black pepper to a paste, then mix with the fish sauce.
3. Pat the chicken thighs dry, turn them in the marinade and leave for 20 minutes.
4. Heat a grill pan or griddle over medium-high heat and cook the chicken for 6 minutes per side, until well browned and the juices run clear when pierced.
5. Meanwhile wash and slice the cucumber and dress it with the lime juice and chilli powder.
6. Slice the chicken and serve with the sticky rice and cucumber.