Jasmine Rice Bowl with Lemongrass Chicken Meatballs, Creamy Peanut Sauce and Quick Pickled Cucumber

Instructions

1. 1

   1. Place the cucumber in a bowl with 30 ml (2 tbsp) rice vinegar, the sugar, and 2 g (about 1/3 tsp) salt. Mix well and let it sit for 15 minutes, stirring once so the quick pickle seasons evenly.

2. 2

   2. Add the jasmine rice to a saucepan with 360 ml (1 1/2 cups) water and a pinch of salt. Bring to a boil, cover, reduce to very low heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

3. 3

   3. While the rice cooks, make the meatballs: in a bowl combine the ground chicken, lemongrass, half of the ginger, half of the garlic, half of the scallion, 15 ml (1 tbsp) soy sauce, 5 ml (1 tsp) sesame oil, breadcrumbs, egg, and 2 g (about 1/3 tsp) salt. Mix just until combined and shape into 16 small meatballs.

4. 4

   4. Heat the neutral oil in a large skillet over medium heat. Add the meatballs and brown them for 8 to 10 minutes, turning so they cook on all sides, until fully cooked through. If you prefer to finish them in the oven, transfer them to a tray and bake at 400°F / 200°C for 6 to 8 minutes after searing.

5. 5

   5. In a small saucepan or separate skillet, combine the peanut butter, coconut milk, remaining rice vinegar, lime juice, honey, the remaining 30 ml (2 tbsp) soy sauce, the rest of the ginger, the rest of the garlic, the remaining sesame oil, and the chili flakes if using. Cook over low heat for 2 to 3 minutes, stirring, until smooth and pourable.

6. 6

   6. Add the shredded carrot to the bowl with the pickled cucumber and toss gently so it absorbs some of the pickling liquid.

7. 7

   7. Divide the jasmine rice among 4 bowls. Top with the chicken meatballs, pickled cucumber and carrot, and spoon over the creamy peanut sauce.

8. 8

   8. Finish each bowl with the remaining scallion, fresh cilantro, and chopped roasted peanuts. Serve right away.