👨‍🍳 作り方

1. 1

   Rinse the jasmine rice under cold water until the water runs clear. Drain well.

   💡 プロのコツ: Rinsing the rice removes excess starch, preventing it from becoming gummy.
2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the chicken pieces until golden brown on all sides. Remove chicken from the pot and set aside.

   💡 プロのコツ: Searing the chicken adds depth of flavor and color to the dish.
3. 3

   Add the sliced onions to the same pot and sauté until softened and lightly browned, about 5-7 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

   💡 プロのコツ: Don't overcrowd the pot when sautéing onions to ensure they brown properly.
4. 4

   Stir in the turmeric powder, bruised lemongrass stalks, kaffir lime leaves, and bay leaves. Cook for 30 seconds until fragrant.

   💡 プロのコツ: To bruise lemongrass, hit it with the back of a knife or a rolling pin to release its aromatic oils.
5. 5

   Return the seared chicken to the pot. Add the rinsed rice, coconut milk, and water (or chicken broth). Season with salt and black pepper.

   💡 プロのコツ: Ensure the liquid level is about an inch above the rice and chicken.
6. 6

   Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.

   💡 プロのコツ: Avoid lifting the lid while the rice is cooking to maintain steam.
7. 7

   Once cooked, let the pilaf rest, covered, for 10 minutes off the heat. Remove the lemongrass stalks, kaffir lime leaves, and bay leaves before serving.

   💡 プロのコツ: Resting allows the rice to finish steaming and become fluffy.
8. 8

   Fluff the rice with a fork, then serve hot, garnished with fresh cilantro.

   💡 プロのコツ: This dish pairs well with a simple side salad or pickled vegetables.