Groundnut Chicken Rice Bowl with Charred Corn and Pickled Red Onion

Method

1. Rinse the rice 3 times until the water runs clear and put it in a 16 cm pot with the water. Bring to the boil on high heat, cover, lower to low heat and cook for 13 min, then turn off the heat and leave it covered to steam while you cook the rest.

   Add in this stepLong-grain rice 150 gWater (for the rice) 240 ml

   high heat→low heat

2. Slice the red onion very thinly and toss with the vinegar, sugar and a little of the salt. In 15 minutes it turns pink and tangy.

   Add in this stepRed onion ½Apple cider vinegar 2 tbspSugar 1 tspSalt ¼ tsp

3. Cut the chicken into 3 cm pieces and season with the rest of the salt. Heat half the oil in a 26 cm pan on medium-high heat, spread the chicken in one layer and cook for 7 min, leaving it untouched for the first 2 to 3 minutes so it browns. It is done when it is white all the way through and the juices run clear. Move it to a plate.

   Add in this stepBoneless chicken thighs 300 gSalt ¾ tspVegetable oil ¾ tbsp

   medium-high heat

4. Add the remaining oil and the corn to the same pan and fry on high heat for 3 min, until charred in spots, then set aside. Corn kernels can pop, so stand back a little.

   Add in this stepVegetable oil ¾ tbspSweetcorn kernels (drained if canned, thawed if frozen) 120 g

   high heat

5. Lower the heat to medium heat, fry the ginger, garlic and chilli for 30 seconds, then add the tomato paste and fry for 1 minute more. Stir in the peanut butter and water until smooth, simmer for 3 min, then return the chicken, toss to coat and squeeze in the juice of half the lime.

   Add in this stepFresh ginger, grated 8 gGarlic cloves, grated 1Fresh red chilli, chopped 1Tomato paste 1½ tbspSmooth 100% peanut butter, unsweetened 60 gWater (for the sauce) 120 mlLime ½

   medium heat

6. Spoon the rice into bowls and arrange the groundnut chicken, corn and drained pickled onion side by side. Scatter with chopped peanuts and coriander and serve with the rest of the lime cut into wedges.

   Add in this stepRoasted peanuts, roughly chopped 20 gFresh coriander 4 gLime ½