Filipino Chicken with Rice Salad
Filipino chicken
8 boneless, skinless chicken thighs
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 cloves garlic, finely minced
2 teaspoons castor sugar
1 bay leaf
1 star anise
1 teaspoon cracked black pepper
1 teaspoon chilli flakes or powder
Mix together and chill to marinate overnight or for a few hours.
Heat a pan or bbq until smoking hot and cook the chicken for about 3 minutes each side. Add the juices and cook until glazed. Ensure chicken is cooked through.
Rest the chicken for 10 minutes and slice.
Rice salad
200g basmati rice
½ cucumber cut into dice
2 tablespoons chopped mint leaves
25g toasted desiccated coconut
Juice and zest of 2 limes
2 tablespoons olive oil
Salt and pepper to taste
Boil the rice in salted water until tender and cool under cold water and drain well.
Mix in the other ingredients and season to taste.
Serve with the chicken.
