To make the pickled vegetables, place
in the large mason jar or bowl. Sprinkle in the
Granulated Sugar (1 Tbsp)
Kosher Salt (1 Tbsp)
. Then pour over the
Rice Vinegar (3/4 cup)
Water (1 cup)
Stir or cover with a lid and shake to dissolve the sugar and salt. Place in the fridge and let sit for at least four hours. These pickled vegetables will last for weeks.
To make the chicken, whisk together
Fresh Lemongrass Paste (1/2 cup)
Fish Sauce (2 Tbsp)
Garlic (2 cloves)
Salt (1 pinch)
Boneless, Skinless Chicken Thighs (1 lb)
in a bowl or large ziploc bag.
Pour the marinade over and get the chicken coated well. Let this marinate for eight hours or overnight.
If grilling, heat a grill to medium heat. Place the chicken over the flame and cook until both sides are nicely browned and the internal temperature registers 165 degrees C. About 4 minutes per side. If using a pan over the stove top, heat a large fry pan over medium heat. Once hot add in 1 tbsp canola oil. Allow this to shimmer and get hot. Then add in chicken and cook about 4 minutes per side until chicken reaches internal temperature of 165 degrees C.
White Rice (3 cups)
into a bowl or plate, top with the chicken, sprinkle with
Fresh Cilantro (to taste)
and top with some of the pickled vegetables. Serve and enjoy!