One Dish

Cooking With Idols

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
Prep time: 
Cook time: 
Total time: 
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
  1. Wash and drain the rice, duh. Leave it in the rice cooker for now.
  2. Season one side of the chicken with salt, pepper (Maa-kun used a LOT), and spread the garlic over it.
  3. Place the ginger on top of the rice.
  4. 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)
  5. While that’s cooking, make the sauce: add sugar, soy sauce, oyster sauce, and water into a pan and mix well.
  6. Mix the ½tsp of water and flour together, then mix them in with the sauce.
  7. Add the veggies to a bowl, add an appropriate amount of salt and lemon juice, mix well.
  8. When everything is done steaming, remove the chicken from the rice cooker.
  9. 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.


2014chickenmain dish

tokaikko • November 26, 2014

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