Make the turmeric rice: Rinse uncooked sprouted brown rice in cool water. Mix rice with turmeric, ginger, and water. Follow rice cooker or pressure cooker instructions to cook, or use a medium-sized pot and bring water to a boil over high heat. Reduce heat to low and cover with a lid; cook for 30 minutes. Remove from heat and let rest for 10 minutes before fluffing with a fork.
While rice is cooking, make the beet slaw. Whisk together vinegar and orange juice. Toss beets, red onion, and cabbage with dressing. Garnish with orange zest and torn mint leaves. Set aside to chill for 15 to 30 minutes while cooking the chicken.
Prepare the chicken: Remove outer green leaves of lemongrass to reveal the light yellow and more tender part of the stalk. Trim the bottom 1 to 2 inches to remove the bulb and the woodier green part of the stalk and reserve for another use in a broth. Thinly slice the yellow part and finely chop or blitz in a food processor.
Warm a 9” cast-iron skillet over medium-high heat. Add oil to coat the pan, followed by shallot, sweet onion, and lemongrass and sautè for 2 minutes. Add garlic, chiles, and kaffir lime leaves and continue to sauté until onions are a light golden brown, about 2 minutes. Add chicken and fish sauce, continue to stir and sauté until chicken is done, 4 to 5 minutes.
To serve, place a healthy scoop of rice on a plate, top with lemongrass chicken and a serving of beet slaw on the side. Garnish with orange zest, mint, and sliced daikon.
About this recipe
Enclave’s chicken supplier is Pasturebird, one of the largest pastured poultry producers in the world. Known for producing high-quality birds through regenerative agricultural practices in Riverside County, it’s located just about an hour north of the restaurant.