1/2 cup jasmine rice
1/2 cup brown sugar
1/2 cup black tea
2 chicken breast, skin off
1/2 cup lime mayo - recipe found on page 96 of cookbook
3 Tbs Siracha chilli sauce - available from Asian supermarkets
2 smoked chicken breast, cut in half and thinly sliced
2 cups baby rocket leaves
1 avocado, peeled and sliced
1/2 red onion, finely sliced
1 roasted banana chilli, peeled and sliced
To smoke chicken, begin by placing two layers of aluminium foil in a baking dish. Place the rice, sugar and tea on the foil and mix together. Place a small cake rack over the foil and place on the barbecue on a medium to high heat.
When mixture starts to smoke, place chicken on rack and cover with lid or foil. Allow to smoke for 20 minutes then remove. If chicken is undercooked, place in moderate oven for a few minutes to finish. Once cooked, allow to cool.
While chicken is smoking, take the banana chilli and roast on the grill part of barbecue on high heat until chilli is black on all sides. Set chilli aside to cool, then peel and slice.
Make the lime mayo (can also be made by combining plain mayonnaise with lemon zest and juice), then stir in Siracha sauce.
To serve, combine all salad ingredients and sliced chicken together in a bowl. Toss with Siracha mayo.
Recipe provided by chef Kelly Lord within the Spirit House publication 'Hot Plate; Asian Inspired Barbecue'