Marinade

1. Using a mortar and pestle, grind the ginger, galangal, lemongrass, lime leaves, garlic, coriander and salt to a paste.
2. Add brown sugar, soy sauce, fish sauce, lemon juice and stir to combine.
3. 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

1. 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.
2. In a mortar and pestle grind together the chili flakes, turmeric, garlic, shallots and salt to a paste.
3. Add remaining ingredients, stir to combine. Taste and adjust with fish sauce, lime juice and sugar if required.

Toasted Rice

1. 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

1. Position the grease filter at the rear of the Miele Combi Steam Oven and select Combination Mode.
2. Stage 1: Select Full Grill 3 + 10 minutes + 0% moisture
3. Stage 2: Select Full Grill 3 + 10 minutes + 0% moisture
4. Stage 3: Select Fan Plus at 180°C + 25 minutes + 80% moisture
5. 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.
6. 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.
7. Rest the chicken for 5-10 minutes before serving.

To serve

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