Cold Rice Salad with Chicken and Water Spinach (Salad Nasi Dingin)

1.Prepare the Chicken: Season the chicken breast lightly with salt and pepper. Heat 1/2 tbsp of vegetable oil in a skillet over medium-high heat. Cook the chicken breast for 6-8 minutes per side, until fully cooked through (internal temperature 74°C/165°F). Remove from heat, let rest for 5 minutes, then shred or dice into bite-sized pieces.

2.Blanch the Water Spinach: Bring a small pot of water to a rolling boil. Add a pinch of salt. Quickly blanch the water spinach for 30-45 seconds until bright green and slightly tender-crisp. Immediately transfer to an ice bath to stop the cooking process and retain color. Drain well and roughly chop.

3.Prepare the Dressing: In a small bowl, whisk together the lime juice, soy sauce, fish sauce (if using), brown sugar, sliced chili, and grated ginger until the sugar is dissolved. Taste and adjust for balance (more lime for tang, more sugar for sweetness).

4.Combine Salad Components: In a large mixing bowl, combine the chilled cooked rice, shredded chicken, blanched water spinach, thinly sliced red onion, chopped cilantro, and mint leaves.

5.Dress and Serve: Pour the prepared dressing over the salad mixture. Gently toss everything together until the rice and vegetables are evenly coated. Serve immediately or chill for 15 minutes for flavors to meld. This salad is best served cold or at room temperature.