Garlic Rice with Tangy Chicken

Ingredients :

1 tbsp oil

4 cloves garlic, chopped

1.5 cups long grain rice

2.5 cups chicken stock

Tangy Chicken

1 tbsp oil

1 onion, sliced

1cm cube peeled fresh ginger, sliced

250g chicken fillets, sliced

1 tbsp brown sugar, well packed

1 tbsp tamarind sauce

1 tbsp fish sauce

1/2 cup chicken stock

Method :

Garlic rice: heat oil in a large saucepan, add garlic and fry for 1 minute over a moderate heat. Add rice and fry for 2 minutes. Stir in chicken stock and bring to the boil. Turn heat to very low, cover with a lid and cook for 10 minutes. Spoon into an ovenproof serving dish with a lid and keep warm in a low oven. Tangy chicken: heat oil in a saucepan or frying pan, add onion, ginger and sliced chicken and fry for 5 minutes or until chicken is golden brown. Stir in sugar, tamarind sauce, fish sauce and chicken stock, bring to the boil, lower heat and simmer for 4-5 minutes or until sauce is reduced by about 1/3 (there will be some good quality sauce left). Spoon chicken and sauce over rice and serve.

Serves 4

bangkokcooking.com