Kitchen

Budapest 71" Wood Dining Table

314K views · 6.3K reactions | A new take on the Asian Wombok salad we all love. This time with crispy rice that makes every mouthful crunchy with an addictive texture. I’ve added marinated chicken to cook in the oven while the rice is baking, but you could use BBQ chicken or leave this out completely. Crispy Rice Asian Wombok Salad Ingredients - serves 4-5 Crispy rice: 3 cups cooked and cooled white rice (see notes) 1.5 tablespoons salt reduced soy sauce 2 teaspoons sesame oil 2 teaspoons extra virgin olive oil Salad: Wombok cabbage - 4 cups Shredded carrot - 1 cup 150g snow peas 3 spring onions Fresh mint (optional) 100g toasted almonds 600g chicken breast or thigh 1 tablespoon hoisin sauce 1 tablespoon salt reduced soy sauce 2 cloves garlic 1 teaspoon sesame oil Dressing: 4 tablespoons white vinegar 4 tablespoon extra virgin olive oil 2.5 tablespoons salt reduced soy sauce 2 tablespoons white sugar 1 tablespoon sesame oil Notes - you can cook Jasmine or basmati rice, or use microwave rice to save time. You can leave out the chicken and replace with tofu or edamame beans for a plant protein choice. I’ve used pre shredded carrot from the supermarket for a crunchy shortcut. METHOD 1. Preheat oven to 200C. 2. Cook and cool rice on a tray lined with baking paper in the fridge. If using microwave rice, don’t heat it up simply spread on a tray. 3. Add soy, sesame oil and olive oil to the rice and stir to combine. Flatten into a thin layer over the baking tray. 4. Bake for 40-50 minutes checking and stirring the rice every 10-15 minutes to ensure even browning. 5. Meanwhile place chicken in a small baking dish. Marinate with hoisin, soy, sesame oil, chopped garlic and pepper. Bake for 30 minutes along with the rice. 6. Remove chicken once cooked and thinly slice it. 7. Prepare salad ingredients - thinly slice wombok, spring onion, snow peas, mint if using and carrot. 8. Make dressing by adding all ingredients to a jar and shaking until the sugar is well dissolved. 9. Assemble salad once the rice has cooled. Add salads, toasted almonds, chicken and rice. Add dressing as desired. Toss to coat. 10. Best served straight away once the dressing is added! #crispyrice | Liz the Dietitian

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