Burmese grilled chicken with sticky and crispy rice

Method

1. Begin 24 hours before you want to serve the dish. Mix the marinade ingredients in a large glass/ceramic dish with a good pinch of salt. Add the chicken and turn to coat, then cover with cling film and chill for 24 hours.
2. The next day, put the rice and 875ml water in a large pan with a lid. Let the rice soak for at least half an hour. Add the salt and stir. Put the pan over a high heat and bring the water to the boil. Turn the heat to low-medium and put the lid on, leaving it slightly ajar. Cook for 10 minutes without stirring. Check to see if the rice has absorbed all the water by moving the rice away from the centre with a fork to see the bottom. If there’s still water, cook for 5-6 minutes more until the liquid has been absorbed. Take the pan off the heat and put the lid on tightly. Leave for 10 minutes. 
3. While the rice is cooking, remove the chicken from the marinade, shake off any excess and put the pieces in a roasting tin until room temperature.
4. Heat the oven to 220°C/200°C fan/gas 7. Heat a frying/griddle pan until smoking hot. Cook the chicken for 5 minutes until well browned. Return to the tin and roast for 20 minutes, then remove and leave to rest.
5. Once the rice has cooled a little, divide into 4 and flatten between your hands into 4 patties. Heat a frying pan over a medium-high heat and add a little oil. Fry the patties for 6-8 minutes on each side until crisp.
6. Serve each rice patty with a thigh and a drumstick. Garnish with coriander leaves, sliced red onion and chilli, a wedge of lime and a sprinkling of sesame seeds. Spoon over any chicken juices from the tin.