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Myanmar Sticky Rice with Chicken and Herbs
Khao Niao Gai
A flavorful and aromatic dish featuring glutinous rice steamed with chicken and a medley of fresh herbs. This is a comforting and satisfying meal, often found in regional cuisines.
đ§ Ingredienser
- 2 cups Glutinous rice (sticky rice)
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 3 medium Shallots(thinly sliced)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 1 stalk Lemongrass(bruised and cut into 2-inch pieces)
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tsp Turmeric powder
- 0.5 cup Coriander leaves(chopped)
- 0.25 cup Mint leaves(chopped)
- 1 tbsp Lime juice
- 2 tbsp Vegetable oil
- as needed Water
đšâđł Instruktioner
- 1
Rinse the glutinous rice several times until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
đĄ Proffstips: Soaking is crucial for proper steaming of sticky rice. - 2
Drain the soaked rice thoroughly. Line a steamer basket with cheesecloth or banana leaves and spread the rice evenly.
đĄ Proffstips: Ensure good airflow for even steaming. - 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
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
Add the marinated chicken to the wok and stir-fry until it's no longer pink.
- 6
Add the chopped coriander and mint leaves to the chicken mixture and stir briefly.
đĄ Proffstips: Add herbs towards the end to preserve their freshness. - 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
Once the rice is cooked, gently fold in the chicken and herb mixture. Add a splash of water if the rice seems too dry.
đĄ Proffstips: Be gentle to avoid breaking the rice grains. - 9
Add lime juice and mix well. Steam for another 5 minutes to allow the flavors to meld.
- 10
Serve hot, garnished with extra fresh herbs if desired.
đĄ Proffstips
- âThe quality of sticky rice is important; choose good quality glutinous rice.
- âAdjust the amount of herbs according to your preference.
- âIf you don't have a steamer, you can use a pot with a tight-fitting lid and a steaming rack.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add sliced shiitake mushrooms to the chicken mixture.
- Incorporate a pinch of chili flakes for a spicier version.
- Substitute chicken with firm tofu for a vegetarian option.