How To Make THE BEST Thai Street Food Chicken Rice • Thai Chef Food.
You can cook How To Make THE BEST Thai Street Food Chicken Rice • Thai Chef Food using 32 ingredients and 3 steps. Here is how you achieve it.
Ingredients of How To Make THE BEST Thai Street Food Chicken Rice • Thai Chef Food
- You need of 🟡Sauce.
- Prepare 3 tbsp. of Chopped ginger.
- You need 5 cloves of garlic.
- It's 5 pcs. of red chili.
- Prepare 3 tbsp. of Water.
- You need 1 tsp. of Black soy sauce.
- It's 1.5 tbsp. of Soy sauce.
- You need 3 tbsp. of Vinegar.
- You need 4 tbsp. of Sugar.
- It's 5 tbsp. of Soybean paste.
- It's 1 tbsp. of Ginger chopped (on top).
- It's 1 tbsp. of Chopped coriander leaves (on top).
- You need 2 cloves of Garlic (on top).
- Prepare of 🟡Soup.
- You need 1/2 tbsp. of Sugar.
- Prepare 1 tsp. of Salt.
- It's 30 g. of Ginger slice.
- Prepare 4 cloves of garlic.
- It's 2 pcs. of Coriander root.
- Prepare 1 tbsp. of Black pepper.
- You need 2 pcs. of Chicken thigh.
- Prepare 3 tbsp. of Vegetable oil.
- You need of 🟡Rice.
- You need 2 cup of rice.
- Prepare 4 pcs. of Ginger slice.
- It's 2 pcs. of Coriander root.
- You need 5 cloves of Garlic.
- It's 25 g. of Butter.
- It's 1 tsp. of Sugar.
- Prepare 1/2 tsp. of Salt.
- You need 2 tbsp. of Vegetable oil.
- You need 2 cup of soup.
How To Make THE BEST Thai Street Food Chicken Rice • Thai Chef Food step by step
- Make sauce • Chopped ginger + garlic + chili and mix all ingredients below then blend it • before serve add chopped ginger + coriander leaves + garlic and add in sauce for good in flavor and aroma.
- Fried ginger + garlic + coriander root + black pepper until get aroma then add water bring to boil •add seasoning Sugar + Salt + black pepper • and add chicken thigh until cooked • then remove chicken and use soup for cooking rice.
- Fried ginger + garlic + coriander root with vegetable oil until get aroma • add rice and fried until rice have clear color •seasoning with sugar + salt • add butter and mix it well • cooking rice in rice cooker 2 cup rice : 2 cup soup.