Simple summer dinner: Katrina Meynink’s sticky chicken and edamame lettuce cups

Name: Simple summer dinner: Katrina Meynink’s sticky chicken and edamame lettuce cups
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 1 cup pineapple juice; ½ cup mirin; 2 tbsp sweet soy sauce; 1 tbsp oyster sauce; ½ tbsp finely grated ginger; 1 large stalk lemongrass, white part only grated (or use 3 tbsp store-bought lemongrass paste)

Katrina Meynink

December 7, 2023

Sang choy bao meets salad (with staying power).Katrina Meynink

easyTime:< 30 minsServes:4

Make this in double batches. It works like a dream for work and school lunches for the days that follow. And it is hand-on-heart just as good cold as it is warm from the cook. There is nothing better than a salad that can last the distance in the fridge.

Ingredients

Marinade

1 cup pineapple juice
½ cup mirin
2 tbsp sweet soy sauce
1 tbsp oyster sauce
½ tbsp finely grated ginger
1 large stalk lemongrass, white part only grated (or use 3 tbsp store-bought lemongrass paste)

To assemble

4 large chicken thighs
2 cups cooked brown rice, warm
1 cup mint leaves, shredded
1 cup coriander leaves, chopped
1 cup cooked podded edamame, warm or cool
2 x cos lettuce, leaves separated
crunchy chilli oil, to serve (optional)
1 tbsp sesame seeds, to serve

Method

Step 1
Add the marinade ingredients to a saucepan and bring to a rolling boil. Add the chicken thighs. If you feel you don’t have enough liquid, add a little more pineapple juice and sweet soy. Cook for 3 minutes, then remove from heat and set aside to cool (the chicken will cook in the residual heat). Once cool, remove the chicken and shred using two forks. Reserve the cooking liquid.
Step 2
Make the salad by combining the rice, mint, coriander and edamame in a bowl. Add a few tablespoons of the cooking liquid and toss to coat. You may want to add a little more; however, it’s there for flavour rather than to make this gloopy, so use a light hand and toss thoroughly before adding more dressing.
Step 3
Transfer the rice mixture to a serving bowl. Add the shredded chicken alongside and arrange the cos lettuce leaves. Sprinkle the sesame seeds on the chicken, serve with chilli oil on the side, and let everyone help themselves.