Thai Chicken and Rice Combo
Share on Facebook Print RecipeTry 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.
Ingredients
- 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
Instructions
To Prepare:
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Combine turmeric, garlic, shallots, ginger, coriander leaves, lemon grass, peppercorns and salt.
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Pound into a smooth paste.
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Transfer to a shallow dish and add the soy sauce, coconut milk and brown sugar.
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Mix well and marinate chicken for 30 minutes.
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In a wok, heat oil.
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Pan-fry marinated chicken pieces over medium heat until chicken obtains a toasted effect and is cooked through.
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Continue cooking until all the chicken pieces are cooked.
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After which, remove from heat and set aside.
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Using the same wok, add Star Margarine and garlic.
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Sauté until lightly toasted.
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Add bagoong and blend well.
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Add cooked rice and toss to blend with bagoong well.
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Make dipping sauce by bringing leftover marinade to a boil.
- Season with salt and pepper, if needed.
To Assemble:
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Transfer rice to serving bowls.
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Arrange chicken on top and sprinkle with chopped peanuts and coriander.
- Serve with dipping sauce.
Happy cooking, Foodies!
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