Chicken and pickled red onions

(For 4 portions)

• 2 chicken breasts medium to large 
• 140g cooked brown or red rice
• 2 boiled eggs  
• 100g pickled red onions
• 1 punnet Rock Chives
• 1 punnet Daikon Cress 
• 2 tbsp olive oil
• 2 tsp reduction balsamic vinegar 

For the pickled red onions:

• 2 red onions

For the brine: 

• 300ml cider vinegar
• 3 tbsp caster sugar 
• 1 tbsp table salt
• 1 anis star

• Shave the boiled eggs with a mandolin or peeler.
• Whisk together the olive oil and the reduction of balsamic vinegar.
• Cut the cooked roasted chicken breast into slices.
• Mix the cooked rice with the balsamic dressing.
• Cut the cresses and dress the plate with the rest of the ingredients and the pickled red onions.

For the brine:

• Bring the brine to boil for 1 minute, whisk and make sure that the sugar and salt are well dissolved. Take off the heat and let cool down for a minute or two.
• Pour over the sliced red onions (ideally using a jar), close and let infuse for two hours.

Recipe: Franck Pontais