Thai Chicken and Rice Combo
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Try this Thai Chicken and Rice Combo dish to give you a taste of this side of Asia. The ingredients are easy to find and definitely within your reach.
- 500 grams Magnolia Chicken Thigh Fillet, cut into strips
- 1/2 tsp turmeric powder
- 1 tbsp garlic, chopped
- 2 tbsps shallots, chopped
- 1 tbsp ginger, grated
- 1 tbsp coriander leaves (wansoy), chopped
- 1 tbsp lemongrass, chopped
- 20 pcs black peppercorns, pounded
- 1/2 tsp salt
- 2 tbsps soy sauce
- 1 1/3 cups thick coconut milk
- cooking oil (for frying)
- 1/4 cups Star Margarine
- 2 tbsps garlic, minced
- 1 tbsp bagoong alamang (shrimp paste), place an addition 1 tsp
- 4 cups rice, cooked and packed
- spring onions, chopped
- peanuts, chopped
- coriander leaves, chopped
Combine turmeric, garlic, shallots, ginger, coriander leaves, lemon grass, peppercorns and salt.
Pound into a smooth paste.
Transfer to a shallow dish and add the soy sauce, coconut milk and brown sugar.
Mix well and marinate chicken for 30 minutes.
In a wok, heat oil.
Pan-fry marinated chicken pieces over medium heat until chicken obtains a toasted effect and is cooked through.
Continue cooking until all the chicken pieces are cooked.
After which, remove from heat and set aside.
Using the same wok, add Star Margarine and garlic.
Sauté until lightly toasted.
Add bagoong and blend well.
Add cooked rice and toss to blend with bagoong well.
Make dipping sauce by bringing leftover marinade to a boil.
- Season with salt and pepper, if needed.
Transfer rice to serving bowls.
Arrange chicken on top and sprinkle with chopped peanuts and coriander.
- Serve with dipping sauce.
Happy cooking, Foodies!
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