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Sunday, June 23, 2013

Grilled Burmese Chicken with Shallot Rice

I have not gone grocery shopping since I've gotten back from Marseille, so I had to find a way to make a well rounded meal without fresh vegetables.  I think I've done a fine job and you would never know after eating this meal that my fridge is literally empty except for half a cucumber and some salad for the dragons.  Nice, n'est-ce pas?
Serves 4
1 lb (approx 500g) chicken breast in thin slices
1/4 tsp turmeric
1/2 tsp cayenne
1 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbsp fish sauce
Shallot Rice:
1 cup Jasmine rice, well rinsed (I used basmati)
1/4 tsp turmeric
2 Tbsp peanut oil (I used sesame)
2 large shallots, sliced thinly
1 tsp salt
handful frozen peas
lime wedges (I didn't have any)
2 cups water
1.  Make the marinade by mixing the ingredients together.  Rub into the chicken slices and let penetrate at least 30 minutes.
2.  In a wok or heavy based frying pan, heat the oil and brown the shallots, approximately 5-7 minutes.  Add the turmeric and salt.
3.  Add the rice and stir, coating and cooking until slightly translucent, not burnt.  Turn the heat down to medium and stir for another 10 minutes.
4.  Add 1 cup of the water.  When it boils, turn the heat on low but leave it uncovered.  It should absorb quickly.  Then add the other cup of water and do the same.
5.  Grill the marinated chicken on the bbq or plancha or skillet or whatever you like to grill on.

Serve with some Shan Tofu Salad and you have your Sunday lunch ready to be enjoyed...

Grilled chicken from p. 163
Fried rice with shallots from p. 226
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