Pursuit
Cambodian kitchen · A good week of lunches
Golden chicken thighs, fragrant with kreung. Cool cucumber salad. A little jasmine rice to catch the juices.
Allow about 25 minutes to prepare, at least 30 minutes to marinate and around 30 minutes to cook in batches. Whole thighs can take longer than diced chicken; use the thermometer.
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Kreung brings the lemongrass and aromatics. Fish sauce, garlic, shallot and a little brown sugar turn it into a marinade for boneless chicken thighs.
I cook the thighs whole, then rest and slice them for the containers. Keep the cucumber salad cold and separate so it stays crisp beside the warm chicken and rice.
Brown the chicken. Keep the cucumber cold.
Made in my kitchen · Watch the original reel
The small things that matter
Lemongrass and garlic do the work here. Mix the marinade thoroughly so the chicken or beef is coated evenly.
Pack the pickles or cucumber salad separately from warm rice and meat.
Use a food thermometer to check the meat, then rest it before portioning.
What you need
Make four meals from the chicken. Pack each with ½ cup cooked rice and ½ cup cucumber salad, saving the remaining rice and salad separately.
Check the thickest part. The filmed version uses whole thighs. Air fry until each reaches 165°F, then rest before slicing. The clock is a guide, not the doneness test.
You'll need: air fryer, food thermometer, rice cooker or saucepan, large mixing bowl, 4 meal prep containers
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How to make it
Combine the kreung paste, garlic, shallots, fish sauce, brown sugar, neutral oil, pepper and salt in a large bowl.
Toss the boneless chicken thighs thoroughly in the marinade. Cover and refrigerate for at least 30 minutes, or overnight. Keep any sauce for serving separate before it touches raw chicken.
Cook the rinsed rice with the water and a pinch of salt according to your cooker or rice package. Separately, dissolve the salad sugar and salt in the vinegar. Toss with sliced cucumber and scallions, adding sesame oil only if using. Let stand for 10 minutes, then add the sesame seeds.
Preheat the air fryer to 380°F. Cook the thighs in a single layer in batches, turning partway through. Begin checking after 12 to 15 minutes and continue as needed until the thickest part of every thigh reaches 165°F. Discard the raw chicken marinade.
Rest the cooked chicken for 5 minutes, then slice it across the grain. Divide the cooked chicken into four equal portions.
Add ½ cup cooked rice to each container with one portion of chicken. Pack ½ cup cucumber salad separately and save the extra rice and salad. Refrigerate promptly at 40°F or below for up to 3 to 4 days. Reheat the chicken and rice to 165°F; serve the salad cold.
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