Thai rice with chicken
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Cooked rice served with roasted chicken, garnished with chilli and spring onions.
Ingredients:
Procedure:
1. Put the rice in a saucepan, cover with water, bring to a rapid boil, cover with a lid, reduce the heat and cook very slowly for about 16 minutes until the rice is soft and the water is absorbed
2. Fry the cleaned, diced meat in hot oil until it changes colour and then take it out
3. Put the peeled, sliced onion into the pan, let it brown, add the peeled, chopped garlic, mung sprouts and fry briefly
4. Pour in the cooked rice, put back the meat, pour in the fish sauce, stir at high heat for a few minutes and then season with soy sauce
5. Serve the dish garnished with longitudinally cut spring onions and cleaned, sliced peppers.
