Full of depth and umami flavours, this crispy chicken is paired with a light herb sauce and a punchy garlic sauce to make an unbelievably tasty meal.
PREP 10 minutes
COOK 20 minutes
SERVES 2
INGREDIENTS
- 2 skin-on boneless chicken thighs
- 4 Tenderstem broccoli
- 2 spring onions, finely chopped
- salt
- cooked jasmine rice, to serve
For the garlic sauce
- 10 garlic cloves, unpeeled
- 1 bird’s eye chilli
- 1 banana shallot
- 3 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp oyster sauce
- 1 tsp MSG
- ½ tsp granulated sugar
- 1 tbsp shop-bought fried shallots
For the green sauce
- small bunch of mint
- small bunch of coriander
- 1 spring onion
- 2 limes
- 2 tsp granulated sugar
- 1 tbsp fish sauce
METHOD
- First, make the garlic sauce. Put the garlic cloves, chilli and shallot into a food processor and blend until fine. Heat the vegetable oil in a small saucepan over a medium heat for 1–2 minutes, then add a third of the garlic mixture and cook for 1 minute. Add another third and cook for a further 1 minute, then add the last third, stir for a minute and remove from the heat. Add the sesame oil, oyster sauce, MSG and sugar. Stir to combine, scrape into a bowl and set aside.
- For the green sauce, put all the ingredients into a food processor and blend until very smooth. Scrape into a bowl and set aside.
- Pat the skin of the chicken dry with kitchen paper, then season both sides with salt. Place the chicken skin side down in a cold frying pan and turn the heat to medium. Cook for 7 minutes, then flip over and cook for a further 3 minutes. Remove from the pan, leaving the fat in the pan, and leave to rest while you cook the broccoli.
- Put the broccoli into the same pan over a medium-high heat, season with a pinch of salt and fry for 3–4 minutes, flipping occasionally. Transfer to a food processor and blend until chunky, then combine the broccoli with the rice, add the spring onions and fold in.
- Slice the chicken into 2–3cm thick pieces. Divide the rice between shallow plates, then add two sliced chicken thighs to each plate and generously spoon over the garlic sauce. Drizzle with the green sauce and finish with a generous sprinkling of fried shallots.
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