Vietnamese Roast Chicken with Green Papaya Salad and Toasted Rice

APPLIANCES USED

Induction Hob

Combi Steam Oven

Serves 4

Vietnamese Roast Chicken with Green Papaya Salad and Toasted Rice

INGREDIENTS

1 Chicken portioned into 2 breasts and 2 Maryland (leg and thigh), skin on

Marinade

25 g grated fresh ginger
20 g grated fresh galangal or Thai ginger
1 stem lemongrass, inner white only, thinly sliced
2 pieces kaffir lime leaves
3 pieces garlic cloves
1 pinch salt flakes
8 pieces coriander roots and stems, cleaned and roughly chopped
40 g brown sugar
100 ml soy sauce
20 ml fish sauce
20 ml lemon juice

Chili dressing

1-2 tsp dried chilli flakes
20 g grated fresh turmeric
1 piece garlic clove
1 piece golden shallot, finely diced
1 pinch salt flakes
20ml rice wine vinegar
1-2 tbsp caster sugar
80-100ml fish sauce
20ml lime juice

Green papaya salad

1 piece green papaya, peeled and cut or shredded into fine julienne
1 punnet cherry tomatoes, halved
¼ cup coriander leaves
½ cup finely sliced snake beans or green beans

PREPARATION

Marinade

Using a mortar and pestle, grind the ginger, galangal, lemongrass, lime leaves, garlic, coriander and salt to a paste.
Add brown sugar, soy sauce, fish sauce, lemon juice and stir to combine.
Place the chicken in a suitable sized container and coat with the marinade. Cover and leave to marinate overnight. Alternatively, place chicken pieces into a vacuum sealing bag with the marinade. Place into the Vacuum Sealing Drawer and vacuum on setting 3 and seal on setting 3. Leave to marinate for 2-3 hours.

Chili dressing

Set your Miele Induction hob to medium heat or setting 6 and dry fry the chili flakes in a frying pan until toasted fragrant, then leave to cool.
In a mortar and pestle grind together the chili flakes, turmeric, garlic, shallots and salt to a paste.
Add remaining ingredients, stir to combine. Taste and adjust with fish sauce, lime juice and sugar if required.

Toasted Rice

On medium heat or setting 6 in the Miele Induction Hob, toast rice in a dry frying pan until very lightly browned, leave to cool in the pan. Once cooled, grind to a coarse powder in a mortar and pestle.

Chicken

Position the grease filter at the rear of the Miele Combi Steam Oven and select Combination Mode.
Stage 1: Select Full Grill 3 + 10 minutes + 0% moisture
Stage 2: Select Full Grill 3 + 10 minutes + 0% moisture
Stage 3: Select Fan Plus at 180°C + 25 minutes + 80% moisture
Place grilling and roasting insert over a multi-purpose tray then place into the oven on shelf position 2 for the first stage. This stage is to pre-heat both the grill and roasting rack.
At the start of the second stage, add the chicken to the pre-heated tray. Close the door and let the program continue for stage 2 and stage 3.
Rest the chicken for 5-10 minutes before serving.

To serve

Toss all the ingredients with half the dressing and 1 tablespoon of the toasted and ground rice.
Serve alongside the chicken with extra dressing if required.

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