This recipe is inspired by the magazine Food and Travel. Ideally it is served after Grilled chorizo appetisers.

Serves 4

2 tbsp jasmine rice
500 g boneless chicken thigh, finely chopped
2 lime, zest of 1 and juice of 2
1 cm ginger, peeled and grated
1 lemongrass stalk, trimmed and finely chopped
1½ tbsp sunflower oil
1½ shallot, finely chopped
1 tsp caster sugar
1 red chili, deseeded and finely chopped
2 tbsp fish sauce
2 tbsp sweet chili sauce
1 bunch spring onions, sliced
1 bunch of coriander, chopped,
4 sprigs mint, leaves chopped, keep a few for decoration
50 g roasted peanuts, roughly crushed
300 ml basmati rice

1. In a small frying pan, dry-roast the jasmine rice until golden while stirring continuously. Let it cool, grind it and put aside.
2. Mix chicken, zest and juice from one lime, ginger and lemongrass. Stir well and put aside to marinate for 10 minutes.
3. Boil rice according to instructions on the package.
4. Heat a wok until it is really hot and starts to smoke. Add the oil followed by the chicken mixture and stir fry for a couple of minutes. Add the shallot and sugar and continue to stir fry for a couple more minutes. Take off the heat and add chili, fish sauce, chili sauce, the white part of the spring onions, the chopped herbs, the roasted rice and juice from the second lime. Mix well.
5. To plate, using a ring mould add basmati rice followed by the chicken. Top with peanuts, mint leaves and decorate with some sweet chili sauce if desired.