Caramelized Coconut Kaffir Lime Chicken with Green Jasmine Rice and Crunchy Cucumber

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 360 ml (1 1/2 cups) water and 120 ml (1/2 cup) coconut milk. Bring to a boil, reduce to very low heat, cover, and cook for 12-15 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 10 minutes.

2. 2

   2. While the rice cooks, combine the cucumber with the rice vinegar, 1 tablespoon soy sauce, brown sugar, 1/2 tablespoon sesame oil, a pinch of salt, and the red pepper flakes if using. Toss well and let sit for 15 minutes so it becomes crisp and flavorful.

3. 3

   3. In a bowl, mix the chicken with 3 tablespoons soy sauce, honey, lime zest, half of the grated ginger, half of the minced garlic, black pepper, and 2 tablespoons coconut milk. Let it marinate for 10 minutes.

4. 4

   4. Heat a large skillet or wok over medium-high heat. If you prefer to preheat it in the oven, do not exceed 400 °F / 200 °C. Add the vegetable oil and brown the marinated chicken for 5-7 minutes, stirring occasionally, until nicely caramelized around the edges.

5. 5

   5. Add the remaining garlic, remaining ginger, and the kaffir lime leaves to the skillet. Cook for 30 seconds until fragrant. Stir in the remaining coconut milk and 1 teaspoon lime juice. Cook for 4-5 minutes over medium heat until the sauce thickens slightly and coats the chicken.

6. 6

   6. Uncover the rice and fluff it with a fork. Add half of the scallions, the cilantro, the mint, 1 teaspoon lime juice, 1/2 tablespoon sesame oil, and a pinch of salt. Fold gently to create the green jasmine rice.

7. 7

   7. Taste the chicken and adjust with a few more drops of lime juice or salt if needed. Remove from the heat when the sauce is glossy and the chicken is fully cooked.

8. 8

   8. Serve a bed of green jasmine rice on each plate. Spoon the caramelized chicken and its sauce over the top. Add the crunchy cucumber on the side, lightly drained. Finish with the remaining scallions and the toasted sesame seeds.