Recipes: Viewing Avocado Articles

Serves 4

Cook your Chicken:

1. Make a few slashes across the underside of each piece of chicken (ie: the flesh side), taking care not to cut into the skin. These slashes will allow your chicken to cook quickly and evenly.
2. Marinate the prepared chicken with all the ingredients in a bowl or sealed ziplock bag. Leave overnight.
3. Heat a large fry pan or cast iron skillet. Add 1 Tbsp Olive oil. Add chicken pieces, skin side down. Be sure to leave behind the marinade as you want your pan/skillet to be as dry as possible and do not overcrowd your pan.
4. Using your tongs, press down on each piece of chicken to ensure contact on the pan/skillet. Most of the cooking will be done with the skin side down.
5. You will know your chicken is ready to flip when the skin is nicely caramelised and the sides of each piece have turned opaque. The top surface of each piece of chicken (ie the flesh side) should look like it is also turning opaque.
6. Flip each piece of chicken over to finish cooking. This will not take long. Check by turning a piece over. It should be completely opaque.Turn off the heat and leave the chicken in the pan while you assemble your bowls.

To assemble to each bowl:

1. Place rice in one half of each bowl.
2. Mix the salad leaves with olive oil, balsamic vinegar, yuzu oil (if using) and salt and pepper
3. Place dressed salad leaves in the other half of the bowl.
4. Place sliced avocado in one corner on the bed of rice.
5. Scatter edamame beans however you like in your bowl.
6. Now remove the cooked chicken from the pan onto a clean chopping board. Slice each piece then evenly distribute amongst the prepared bowls.

Enjoy!

1. Dice avocado & season with salt and pepper

2. Add 1 tablespoon of Chilligasm's chilli oil into a hot pan.

3. Crack in two eggs and fry to your liking

4. Slightly peel open rice and microwave for 1:30 seconds (we promise, this instant rice is delicious and fluffy!!)

5. Transfer rice into a bowl

6. Place avocado on top of the rice and add the fried eggs. 

7. Garnish with shallots

Enjoy!!

1. Bring a pot of water to boil 

2. Carefully add in eggs with a splash of vinegar and salt (this helps make it easier to peel. Tip: if you want the yolk to be perfectly centred, gently swirl them while they are boiling. 

3. Prepare an ice bath for the eggs (ice cubes and cold water). 

4. For soft, jammy eggs, take the eggs out after 6.5 minutes and place it straight into the ice bath. 

5. Cut your avocado, scoop into a bowl and mash. Season with salt and pepper. 

6. Peel your boiled eggs once cooled. 

7. Toast your bread, spread your avocado over each slice. 

8. Cut your eggs in half and place them on top of the avo.

Optional: 

9. Top with chilli oil