Notes
Ingredients
120g radishes, finely sliced
2 tbsp. white wine vinegar
1/2 tsp. sugar
1 stick lemongrass, outer later removed and reserved, and then finely chopped
2 cloves garlic, crushed
2cm ginger, grated
1 onion, finely chopped
1 tbsp. fish sauce
1/2 tbsp. sugar
1 lime, juiced
2 tbsp. vegetable oil
4 chicken thigh fillets, diced
130g basmati rice
2 tsp. Sriracha
1 tbsp. soy sauce
1 tsp. sugar
2 tbsp. vegetable oil
Method
In a bowl combine the sliced radishes, white wine vinegar, 1/2 tsp. sugar and a little water. Set aside to pickle.
To make the marinade, combine the lemongrass, ginger, garlic, onion, fish sauce, 1/2 tbsp. sugar, half the lime juice and some pepper either in a food processor, or a bowl (ensuring everything is chopped very finely). Combine with the diced chicken and set aside.
Add the basmati rice, 300ml cold water and the outer layer from the lemongrass to a saucepan and bring to the boil over a high heat. Once boiling, cover and reduce the heat to as low as it will go. Cook for 10 minutes until the water is absorbed. Turn the heat off and leave covered until ready to serve.
Cover a baking tray with foil (it'll make washing up a lot easier!) and add the chicken and any leftover marinade. Grill under a high heat for 10 minutes, turning halfway.
While the chicken is cooking, in a small bowl combine the Sriracha, soy sauce, remaining lime juice, 1 tsp. sugar and 2 tbsp. vegetable oil - this is your dipping sauce.
Serve the chicken alongside the rice and pickled radishes with the dipping sauce on the side.