Vietnamese Herb Chicken Bowl with Jasmine Rice

• 160 g Jasmine rice
• 450 g Chicken thighs, boneless, skinless
• 2 cloves Garlic
• 2 tbsp Caster sugar
• 4 tbsp Fish sauce
• 3 tbsp Rice vinegar
• 1 large Lime
• 1 small Red chili pepper
• 2 tsp Toasted sesame oil
• 1 medium Cucumber
• 1 large Carrot
• 10 g Fresh mint
• 15 g Fresh coriander

1. Rinse the jasmine rice until the water runs mostly clear, then cook it in a large pot of gently boiling water for 10 to 12 minutes until tender. Drain well in a colander and cover to keep warm.
2. Meanwhile, finely grate or crush the garlic and put it in a bowl with the caster sugar, fish sauce and rice vinegar. Squeeze in the lime juice, add 3 tbsp water, then whisk until the sugar dissolves.
3. Thinly slice the red chilli and stir it into the dressing. Pour about one third of the dressing over the chicken thighs and leave to marinate while you prep the vegetables.
4. Halve the cucumber lengthways and slice into thin half-moons. Peel the carrot and grate it, then set both aside.
5. Heat the grill to medium-high and lightly brush the grates with a little of the toasted sesame oil. Grill the chicken for 5 to 7 minutes per side, until nicely charred and cooked through.
6. Rest the chicken for 3 minutes, then slice it. Stir the remaining toasted sesame oil into the remaining dressing.
7. Divide the rice between two bowls and top with cucumber, carrot and sliced chicken. Tear the fresh mint and fresh coriander over the top, then spoon over the dressing to taste.

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