2014.09.26 : Thai style steamed chicken and rice
Absolutely one of my favourite recipes he’s done. It’s really simple, so even the culinary-challenged among us can do it, since it’s all done in a rice cooker. The chicken comes out super, super flavourful.
Sakamoto Masayuki’s Thai-style Steamed Chicken and Rice
Recipe type: Main
Cuisine: Thai, Japanese, Fusion
Serves: 2 servings
- Chicken thighs: 1½ (get two, cut one in half so you have three total)
- Salt: A little over 1tsp
- Black pepper: appropriate amount
- Garlic: ⅓tsp, grated
- Rice: 2 cups
- Ginger: 10g, sliced
- Jasmine tea: 360cc
- Sugar: 1tbsp
- Soy sauce: 2tbsp
- Oyster sauce: 1tbsp
- Water: 3tbsp
- Water: ½tsp
- Flour: 1/tsp
- Lettuce: 1 head, chopped for a salad
- Cucumbers: ½ one, sliced
- Mini tomatoes: 6, halved
- Coriander: 2-3, cut into chunks
- Lemon juice: appropriate amount
- Wash and drain the rice, duh. Leave it in the rice cooker for now.
- Season one side of the chicken with salt, pepper (Maa-kun used a LOT), and spread the garlic over it.
- Place the ginger on top of the rice.
- Place the chicken seasoned side down on top of the ginger and rice and pour the jasmine tea over it. Let it cook (he never specified a time, but it should be about 25 minutes/until the chicken reaches an internal temperature of 165F/there’s no pink in the centre) (just hit the cook button/flip the switch; you should be fine)
- While that’s cooking, make the sauce: add sugar, soy sauce, oyster sauce, and water into a pan and mix well.
- Mix the ½tsp of water and flour together, then mix them in with the sauce.
- Add the veggies to a bowl, add an appropriate amount of salt and lemon juice, mix well.
- When everything is done steaming, remove the chicken from the rice cooker.
- Plate the rice (Maa-kun scooped it out, added it to a small bowl, then used that to make the rice look all pretty on the plate), chicken, and salad. Use the sauce for dipping.