| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Thai |
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken breasts |
| 6 |
|
Bamboo skewers cut in half |
| 3 |
fl |
White wine vinegar |
| 8 |
|
Ouces sugar |
| 2 |
|
Cloves garlic |
| 1 |
|
Red chilli |
| 1 |
|
Lemon grass; (soft end crushed) |
|
|
Juice and zest of 1 lime |
|
|
Oil for frying |
| 120 |
g |
Thai fragrance rice |
| 100 |
ml |
Coconut milk and 200ml water; (mixed) |
| 1 |
pn |
Salt |
|
|
Deep fried carrot |
|
|
Chopped chives |
| 1 |
|
Spring onion |
INSTRUCTIONS
GARNISH
In a pan put the vinegar, sugar, garlic, chilli, lemon grass, lime zest and
juice. Bring to the boil and cook for 5 minutes. Pour into a container and
allow to cool. Cut chicken breasts into 1 inch cubes and thread onto
skewers, allowing 3 skewers per person. Place into a dish and cover with
half of the dipping sauce.
Allow to marinate while you cook the rice.
Thai rice will benefit from being soaked in cold water for 2-3 hours if you
can spare the time. Next strain it off and place in a saucepan along with
the coconut mixture. Bring to the boil, reduce heat and simmer gently for
20-25 minutes stirring occasionally until the rice softens. If you need to
add a little water, season with a little salt and keep warm.
Note: If you add rose water this will enhance the flavour of the coconut.
Fry the chicken skewers in a little oil, in a hot pan until they are golden
brown and cooked through. Serve with the rice and remainder of the dipping
sauce. Garnish with the spring onion, deep fried carrot and chopped chives.
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