Jasmine rice bowl with toasted coconut tamarind glazed chicken, pickled carrot-jicama, and seared bok choy

Instructions

1. 1

   1. Place the jasmine rice in a sieve and rinse until the water runs almost clear. Add it to a saucepan with 420 ml (1.75 cups) water and 2 g (about 1/3 tsp) 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.

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   2. Meanwhile, heat a small skillet over medium heat. Toast the shredded coconut for 2 to 3 minutes, stirring constantly, until golden and fragrant. Set aside half for the glaze and half for finishing.

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   3. In a bowl, mix the tamarind paste, 60 ml (4 tbsp) soy sauce, honey, 15 ml (1 tbsp) sesame oil, garlic, ginger, and half of the toasted coconut. Add the chicken and toss well to coat. Let it marinate for 10 minutes in a cool spot while you prepare the rest.

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   4. In another bowl, combine the carrot, jicama, rice vinegar, sugar, and 2 g (about 1/3 tsp) salt. Mix well and let it quick-pickle for at least 10 minutes, stirring once halfway through.

5. 5

   5. Heat a large skillet or griddle over medium-high heat. Add 15 ml (1 tbsp) vegetable oil. Place the bok choy cut side down and cook for 2 to 3 minutes until browned. Turn it over, add 15 ml (1 tbsp) water to help it finish cooking, cover for 1 minute, and cook 1 minute more. Season with 15 ml (1 tbsp) soy sauce and remove.

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   6. In the same skillet, add the remaining 15 ml (1 tbsp) vegetable oil and cook the chicken with its marinade over medium-high heat for 8 to 10 minutes, stirring occasionally, until deeply glazed, browned, and fully cooked. The internal temperature of the chicken should reach 74°C / 165°F.

7. 7

   7. If you prefer to finish the chicken in the oven, transfer it to an oven-safe dish and bake at 200°C / 400°F for 8 to 10 minutes, until it reaches 74°C / 165°F in the center. Reduce any remaining sauce in the pan for 1 to 2 minutes and toss it back with the chicken.

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   8. Fluff the rice with a fork. Divide the jasmine rice among 4 bowls. Top with the bok choy, glazed chicken, and a portion of the drained carrot-jicama pickle.

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   9. Finish each bowl with scallion, the remaining toasted coconut, sesame seeds, and lime wedges for squeezing just before eating.