👨‍🍳 作り方

1. 1

   Rinse the glutinous rice several times until the water runs clear. Soak the rice in water for at least 4 hours or overnight.

   💡 プロのコツ: Soaking is crucial for proper steaming of sticky rice.
2. 2

   Drain the soaked rice thoroughly. Line a steamer basket with cheesecloth or banana leaves and spread the rice evenly.

   💡 プロのコツ: Ensure good airflow for even steaming.
3. 3

   In a bowl, marinate the chicken pieces with fish sauce, soy sauce, turmeric powder, minced garlic, grated ginger, and sliced shallots. Let it sit for at least 15 minutes.

4. 4

   Heat vegetable oil in a wok or large pan over medium-high heat. Add the bruised lemongrass stalks and sauté for a minute until fragrant.

5. 5

   Add the marinated chicken to the wok and stir-fry until it's no longer pink.

6. 6

   Add the chopped coriander and mint leaves to the chicken mixture and stir briefly.

   💡 プロのコツ: Add herbs towards the end to preserve their freshness.
7. 7

   Place the steamer basket with the drained sticky rice over a pot of boiling water. Steam for about 20-25 minutes, or until the rice is cooked through and tender.

8. 8

   Once the rice is cooked, gently fold in the chicken and herb mixture. Add a splash of water if the rice seems too dry.

   💡 プロのコツ: Be gentle to avoid breaking the rice grains.
9. 9

   Add lime juice and mix well. Steam for another 5 minutes to allow the flavors to meld.

10. 10

    Serve hot, garnished with extra fresh herbs if desired.