Ingredients
Chicken
4–5 Chicken Thighs, Boneless
1 Tbsp (15ml) Fish Sauce
1 tsp (5g) Light Brown Sugar
1 Tbsp (15ml) Neutral Oil
1 stalk Lemongrass, pale part, very finely minced
3 Garlic Cloves, finely grated
Rice
150g (5.2oz) Jasmine Rice, washed
325ml Cold Water
Pinch of Salt
Quick Pickled Carrot & Cucumber
1 Large Carrot, julienned
1 Lebanese Cucumber, julienned
2 Tbsp (30ml) Rice Vinegar
1 tsp (5g) White Sugar
½ tsp (3g) Salt
Garnish & Finish
Fresh Coriander Leaves
Fresh Mint Leaves
Lime Wedges
Fried Shallots (Optional)
Thinly Sliced Red Chilli (Optional)
Method
1
Rinse the jasmine rice under cold running water until the water runs mostly clear. Combine the rice, 325ml cold water and a pinch of salt in a small pot. Bring to a gentle boil, cover, reduce the heat to low and simmer for about 12 minutes. Turn off the heat and let the rice rest, covered, until you are ready to serve.
2
Prepare the quick pickles by placing julienned carrot and cucumber in a bowl. Add rice vinegar, sugar and salt, then toss to combine. Let sit for 10–15 minutes so the vegetables soften slightly while remaining crisp. Taste and adjust balance — the pickles should be bright and fresh, not overly sour.
3
Place the chicken thighs in a mixing bowl and add fish sauce, light brown sugar, neutral oil, the very finely minced pale part of the lemongrass and the grated garlic. Massage the mixture into the meat with your hands so the seasoning is evenly distributed. A short, thorough coating is sufficient — the flavors are concentrated.
4
Heat a large frying pan over medium-high heat until hot. Add a little oil if needed, then place the chicken thighs smooth side down. Cook without moving for 4–5 minutes so a deep, golden crust forms. Flip and continue cooking for another 3–4 minutes, or until the thighs are cooked through. If the pan becomes too dark or sticky, add a splash of water to deglaze and loosen the caramelised bits.
5
Transfer the cooked chicken to a board and let it rest for 2 minutes to allow the juices to settle. Slice each thigh into two or three large pieces so slices retain the caramelised edge.
6
To serve, spoon jasmine rice onto warm plates and arrange the sliced lemongrass chicken on top. Add a generous mound of the quick pickled carrot and cucumber alongside. Finish each plate with fresh coriander and mint leaves, a squeeze of lime and optional fried shallots or thinly sliced red chilli for heat. Serve immediately so the contrasts between warm chicken, fragrant rice and crisp pickles are at their best.
Storage & Reheating
Store the chicken and rice separately in airtight containers in the refrigerator for up to three days. Keeping components separate helps retain texture — rice reheats better on its own, and pickles stay crisp if added fresh at serving.
To reheat, microwave portions until hot throughout or rewarm the chicken briefly in a pan over medium heat. Add the quick pickles and fresh herbs at the last minute to preserve their brightness.
