Charred Inasal Chicken Salad Platter with Garlic Rice Cakes

Marinate the chicken

Combine the chicken with 2 tablespoons rice vinegar, the zest and juice of 1 lime, 4 grated garlic cloves, ginger, turmeric, smoked paprika, brown sugar, black pepper, 1/2 teaspoon salt and 1 tablespoon oil. Mix thoroughly and leave at room temperature while preparing the remaining components.

Timer available in cooking mode · 15 min

Mix the rice cakes

Put the cold rice in a bowl and use wet hands or a fork to break up any clumps. Mix in the beaten egg, cornflour, 2 grated garlic cloves and 1/4 teaspoon salt. Shape into 8 compact patties, about 7 cm wide. Set on a plate.

Prepare the salad

Put the green mango, cucumber, tomatoes, red onion, coriander and mint on a large serving platter. Mix the remaining 1 tablespoon rice vinegar with the juice of the remaining lime and a pinch of salt. Keep the dressing separate until serving so the salad stays crisp. Add the chilli only if wanted.

Fry the garlic rice cakes

Heat 1 tablespoon oil in a large non-stick frying pan over medium heat. Fry the rice cakes in two batches, without crowding, for 3 to 4 minutes on each side until deeply golden and crisp-edged. Transfer to a warm plate.

Timer available in cooking mode · 8 min

Char the chicken

Wipe out the pan, then heat the remaining 1 tablespoon oil over high heat until shimmering. Add the chicken in a single layer, working in batches if needed. Cook for 4 to 5 minutes, turn, then cook for a further 4 to 5 minutes until browned with charred edges and cooked through. The centre of the largest pieces must reach 75°C. Rest for 3 minutes, then roughly chop.

Timer available in cooking mode · 10 min

Dress and assemble

Pour the lime-vinegar dressing over the salad and toss lightly. Scatter the chopped charred chicken over the platter, nestle the warm rice cakes around it and finish with the optional chilli. Serve immediately, letting everyone combine the salad, chicken and rice cakes at the table.