Thai Chicken Rice — Have a Feast

Have you ever taste this Asian Chicken Rice dish?

Another famous dish that you can find in the many street corners in Asia. However, I like Thai version of Chicken Rice with spicy fermented bean paste dip the most. The juicy and tender chicken that served on top of rice that has been cook to perfection with chicken broth and herbs is so flavorful that you couldn’t imagine based on how it looks. 😋.

Ingredients: (3-4 servings)

Chicken and Rice

~ 1 whole chicken

~ 3 cups of Jasmine rice

~ 8 ginger slices

~ 8 garlic cloves

~ 1 tbsp whole pepper

~ 2 coriander roots (optional)

~ 1 tbsp soya sauce

~ 4 tbsp salt

~ water

~ coriander and cucumber for garnish

Dip (mix all ingredients below together)

~ 2 tbsp fermented bean paste

~ 1 tbsp sugar

~ 1 tbsp dark soya sauce

~ 1 tbsp lime juice

~ 5 ginger slices, fine chopped

~ 2 cloves garlic, fine chopped

~ 2 fresh chili, fine chopped

~ 3 tbsp chicken soup

How to:

✔️ Cut off the chicken fat and skin, around the neck and bottom, and set it aside.

✔️ Bring water to boil. Then add 4 sliced of ginger, 4 cloves of garlic, 1/2 tbsp whole pepper, coriander roots, chicken and salt. Cook the chicken in medium heat for 30 mins and take the chicken out to rest and cool down.

✔️Fry chicken skin and fat in medium heat until it developed oil. Add 4 sliced of ginger, 4 cloves of garlic and 1/2 tbsp whole pepper to the pan, and fry until the garlic and ginger starting to brown. Then add rice to the pan and stir the rice quickly to evenly coat it with the fat. Add 3 cups of chicken soup and soya sauce to the rice and cook it.

Tips and Tricks.

🤓 Make sure that the chicken is cooled down before you cut the chicken, so it stay juicy.

🤓 Put all the chicken bones and cartilages back to the pot, and continue simmering the chicken soup for a nice chicken broth.

🤓 Serve the chicken pieces with rice, dip and chicken broth. Garnish the chicken and rice with coriander and cucumber sliced.