Vietnamese Roast Chicken with Green Papaya Salad and Toasted Rice

Appliances Used

Cooking Time

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

Toasted rice

  • 1/4 cup jasmine rice

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

  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.
Vietnamese Roast Chicken with Green Papaya Salad and Toasted Rice

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