Ingredients
Chicken breast | 2 pcs |
Salt | Under skin |
Cucumber | Half or small |
Tomatoes | 1 |
Spring onion | 1 |
Eggs | 2 |
Canola oil | 1tbsp |
Rice | 1 cup |
1 batch |
Instructions
Before or just before
- Make viet dip sauce, put in fridge
- Slice cucumber, tomatoes, put in fridge
- Chop spring onion, mix with oil, put in fridge
On the day
- Rinse the chicken - no need to marinate
- Pat dry, season the chicken with salt outside and rub under skin
- Cover and put in fridge
- Start rice cooker
- After 20 minutes preheat air fryer to 200*C for 2 minutes
- Take the chicken out of fridge
- Dish the chicken and racks with oil
- Cook for 24 minutes at 200 skin side up
- 10 minutes before the chicken plate cucumber, tomatoes
- Put spring onions in microwave and put on 40 sec
- Warm dipping sauce in microwave for 60 sec
- Sunny side up fry eggs
- Take the chicken out and plate
- Pair the rice and put egg on top
- Remember the sauce!!!