Recipe of Thai Chicken and Sticky Rice

 

Thai Chicken and Sticky Rice.

Certainly, I can provide you with a recipe for Thai chicken and sticky rice. Before we get started, it is important to note that Thai cuisine is known for its bold flavors and use of aromatic herbs and spices. In this recipe, we will be using a variety of ingredients that are commonly found in Thai cooking, including lemongrass, galangal, and kaffir lime leaves.

Ingredients:

For the chicken:

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1/4 cup soy sauce

2 tablespoons fish sauce

2 tablespoons brown sugar

1 tablespoon vegetable oil

1 tablespoon finely chopped lemongrass

1 tablespoon finely chopped galangal

2 garlic cloves, minced

1 shallot, finely chopped

2 kaffir lime leaves, finely chopped

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

1/4 teaspoon ground white pepper

For the sticky rice:

2 cups glutinous rice (also called sweet or sticky rice)

2 cups water

1 cup coconut milk

1 teaspoon salt

For serving:

Fresh cilantro leaves

Sliced cucumber

Lime wedges

Instructions:

Begin by preparing the chicken. In a bowl, whisk together the soy sauce, fish sauce, brown sugar, vegetable oil, lemongrass, galangal, garlic, shallot, kaffir lime leaves, cumin, coriander, turmeric, and white pepper.

Add the chicken pieces to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Spread the chicken pieces in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until the chicken is cooked through and browned in spots.

While the chicken is cooking, prepare the sticky rice. Rinse the rice in cold water until the water runs clear. Drain the rice.

In a medium saucepan, combine the rice, water, coconut milk, and salt. Bring the mixture to a boil over medium-high heat.

Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the rice is tender and has absorbed all of the liquid.

Once the chicken and rice are cooked, it is time to serve. Spoon the sticky rice onto plates or into bowls. Top with the chicken pieces and any pan juices.

Garnish with fresh cilantro leaves, sliced cucumber, and lime wedges.

Tips:

If you cannot find fresh lemongrass, galangal, or kaffir lime leaves, you can substitute dried versions of these ingredients. Look for them in the spice aisle of your grocery store or at an Asian market.

Glutinous rice requires a longer soaking time than regular rice. Plan to soak the rice for at least 4 hours or overnight before cooking.

Be sure to use a fine mesh strainer to rinse the rice. This will help remove excess starch and prevent the rice from becoming too sticky.

When serving the chicken and sticky rice, you can also add additional toppings such as sliced red chilies, chopped peanuts, or fried shallots.

In conclusion, Thai chicken and sticky rice is a delicious and satisfying meal that is full of flavor. This recipe is easy to make and can be customized with your favorite toppings and garnishes