Thai Grilled Chicken with Sticky Rice and Sweet Chili Sauce

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Thai cuisine is tangy, spicy and aromatic. Today's grilled Thai chicken is accompanied with sticky rice and a delicious serving of sweet chili sauce. For cooking sticky rice, Thai bamboo steamer basked is preferred. If it is not available, you can use your regular steaming method. For chili sauce, use the right combination of jaggery and brown sugar to get the best results. You can either use whole chicken or can cut it in pieces though the authentic version uses the former approach. This recipe is ideal for a Sunday brunch. You can use the same ingredients for grilled version of duck too. To make it irresistible, squeeze a dash of lime on the grilled chicken just before serving. Let's make this tasty Thai chicken recipe.

Thai Grilled Chicken with Sticky Rice and Sweet Chili Sauce
Thai Grilled Chicken with Sticky Rice and Sweet Chili Sauce
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Scrumptious grilled chicken with sticky rice

Enjoy this spicy and flavorful Thai grilled chicken which is served with tasty sticky rice and a bowl full of sweet chili sauce to make a complete meal.

Preparation Time: 45 minutes
Cooking time: 35 minutes
Servings: 4

Ingredients:
  • 850 gm chicken (whole or chopped)
  • 1 cup Thai sweet rice
  • 2 tsp lemon juice
  • 50 gm galangal paste
  • 1 tsp garlic paste
  • 1/4 tsp black pepper (coarsely ground)
  • 2 tsp red Thai curry paste
  • 1/4 tsp mint leaves paste
  • 50 gm honey
  • 2 tsp brown sugar
  • 50 gm raw mango paste
  • 8 to 10 Thai red chilies (dried & seedless)
  • pinch of white pepper powder
  • 25 gm pine nuts (slightly roasted)
  • oodles of extra virgin olive oil
  • salt to taste

Instructions:

  1. Make deep cuts in the chicken with a sharp knife and keep aside.
  2. Take a bowl and add lemon juice, galangal paste, garlic paste, black pepper, Thai curry paste, mint leaves paste, 4 tsp olive oil and salt in it.
  3. Mix it well with a spoon and rub it all over the chicken.
  4. Refrigerate the marinated chicken for about 15 minutes.
  5. Wash rice under running water 2 to 3 times and soak them for at least 30 minutes.
  6. Crush all the red chilies to make a coarse powder.
  7. Take a shallow frying pan and add honey, brown sugar, raw mango paste, red chili powder, white pepper powder, 4 to 5 tsp olive oil and salt in it.
  8. Put it on a very low flame and continuously stir for about 8 to 10 minutes.
  9. Switch off the flame and add roasted pine nuts.
  10. Let it cool down and take out in the serving bowl.
  11. Take out the marinated chicken from the refrigerator and once apply a layer of olive oil on it with a brush.
  12. Heat the grill to the maximum temperature and grill the spicy and tangy chicken from all the sides for about 10 to 12 minutes.
  13. Drain the water from the rice and pack them in a muslin cloth.
  14. Place the packed rice in the Thai bamboo steaming basket.
  15. After steaming from one side for about 15 minutes turn the muslin cloth on the other side and steam for another 15 minutes.
  16. Take a long serving plate and place grilled chicken on the side.
  17. Place sticky rice in the middle and a bowl of tangy and hot chili sauce on the other side.
  18. Garnish with lemon grass and lime wedges and serve immediately.

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