Toasted Coconut Rice Salad

Ingredients

• Jasmine Rice, rinsed2 cups
• Full-Fat Coconut Milk1 can
• Water1½ cans
• Fresh Ginger, grated2 tbsp
• Butter4 tbsp
• Kosher Salt½ tsp

• Chicken Breast, smashed flat2 lbs
• Full-Fat Coconut Milk½ can
• Maple Syrup1 tbsp
• Fresh Ginger, grated1 tbsp
• Garlic, minced2 cloves
• Kosher Salt1 TBSP per Cup of Water

• Extra-Firm Tofu, drained14–16 oz
• Ponzu⅓ cup + 2 tbsp

• Full-Fat Coconut Milk½ can
• Maple Syrup1 tbsp
• Garlic, grated1 clove
• Fresh Ginger, grated1 tbsp
• Fish Sauce1 tbsp
• Teriyaki or Soy Sauce2 tbsp

• Purple Cabbage, shredded, lightly sautéed2½ cups
• Scallions, sliced2 stalks
• Cilantro, chopped⅔ cup
• Roasted Cashews⅔ cup

Method

1. Brine the chicken — 24 hrs ahead. Dissolve a generous amount of salt in cold water. Submerge the smashed chicken breasts and refrigerate for 24 hours.
2. Marinate the chicken — 24 hrs ahead. Remove from brine, rinse, and pat dry. Combine ½ can coconut milk, maple syrup, grated ginger, and minced garlic. Coat the chicken, cover, and refrigerate for another 24 hours.
3. Toast the rice. Melt butter in a lidded nonstick skillet over medium-high. Add rinsed rice and toast, stirring, for about 5 minutes until fragrant and lightly golden. Stir in grated ginger and salt.
4. Cook the rice. Pour in the full can of coconut milk and 1½ cans of water. Bring to a boil, cover, reduce to low, and cook 12–15 minutes until fully absorbed. Turn off heat and steam, covered, 5 more minutes. Transfer to a large bowl.
5. Make the dressing. Whisk together ½ can coconut milk, maple syrup, grated garlic, ginger, fish sauce, and teriyaki or soy sauce until combined. Taste — it should be savoury, slightly sweet, with a coconut backbone.
6. TofuPress and cube. Marinate in 2 tbsp ponzu for 10 minutes. Fry in oil over medium-high, 3–4 minutes per side, until golden. Toss with remaining ⅓ cup ponzu.
7. Chicken.Remove from marinade. Cook in a hot oiled skillet or on a grill over medium-high, 4–5 minutes per side, until cooked through and caramelized. Rest 5 minutes, then cube.
8. Sauté the cabbage. In a hot pan with a little oil, sauté shredded cabbage for 2–3 minutes until just wilted but still with some bite. Season lightly with salt.
9. Assemble. Add sautéed cabbage and dressing to the rice bowl and toss to coat. Arrange sliced chicken or tofu on top.
10. Garnish and serve. Finish with scallions, cilantro, and roasted cashews. Serve immediately.