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Shu’s shiok chicken
Serves 2 Starters and mains
Ingredients
- 4 boneless chicken thighs
- 30ml rice vinegar
- 1 lime, halved, plus splash juice
- 2tsp caster sugar
- 60g red radishes, sliced
- 60ml raisukaree paste
- 60ml vegetable stock
- 60ml coconut milk
- 200g cooked sticky white or brown rice
- 5 mint leaves, finely sliced
- 30ml spicy vinegar (see recipe linked)
- small bunch coriander, leaves picked
- 1 red chilli, finely sliced
- 1tsp toasted coconut chips
For the shiok marinade (makes 450g)
- 100g fresh ginger, unpeeled, roughly chopped
- 1 garlic bulb, peeled
- 1tbsp ground turmeric
- 5 medium red chillies, roughly chopped
- large bunch coriander, leaves picked
- small bunch mint, leaves picked
- juice 3 medium limes
- 150ml tamari sauce
- 50ml vegetable oil
For the pickled Asian ‘slaw
- ½ carrot, julienned
- ½ red onion, julienned
- ½ white radish, julienned
- 100ml rice vinegar
- ½ cucumber, julienned
Method
Put all the marinade ingredients in a medium bowl and, using a stick blender, blend to a coarse paste. Rub 50g of the marinade into the chicken thighs and set aside for 30 minutes. Keep the remaining marinade in an airtight container in the fridge to use in another recipe.
Meanwhile, to make a pickling liquor, put a saucepan over a low heat and add the 30ml rice vinegar, a splash of lime juice, 1tsp caster sugar, a small pinch salt and 1tbsp water. Heat, stirring, until the sugar and salt have dissolved, then adjust the flavouring to taste. Transfer to a heatproof bowl and set aside to cool.
Put the radishes in a bowl and pour over the cooled pickling liquor, then set aside for 30 minutes. Once pickled, drain the liquid away.
Preheat the oven to 170C/ 150C F/Gas 3. Place the marinated chicken on an oiled baking tray and cook in the oven for 20 minutes.
In a medium bowl combine the raisukaree paste with the stock and coconut milk, then pour into a medium pan and bring to the boil. Reduce the heat and simmer for 10 minutes, then set aside.
To make the ‘slaw, put the carrot, onion and radish in a bowl and cover with the rice vinegar. Set aside for 30 minutes (no more), then drain the vinegar from the veg and stir in the cucumber.
In another bowl, mix the mint with the spicy vinegar. Prepare the rice according to the pack instructions.
Roll the lime halves in the remaining sugar. Set a small pan over a medium heat and, when hot, add the lime halves and caramelise for 1 minute and set aside. Gently reheat the raisukaree sauce.
Divide the rice between two serving bowls. Remove the chicken thighs from the oven, cut into 2cm slices and divide between the bowls. Drizzle the raisukaree sauce over the chicken. Arrange the pickled red radish, ‘slaw, coriander, sliced chilli and caramelised lime in the bowls. Sprinkle over the coconut chips and serve.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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