Kao Mon Kai (Roast Chicken and Tasty Cooked Rice)
Tasty Cooked Rice
|¼||cup||dripped chicken fat|
Put chicken loose fat in a 2-quart deep non-plastic container. Microwave, uncovered, at High (600-700 Watts) for 3 minutes. It produces 3 tablespoons of chicken fat. Remove the crispy pieces from the container. Stir in ginger and garlic until aromatic at High, uncovered, for 3 minutes. Add rice and toss well. Pour in the stock, season with salt. Cook, covered, at High for 10 minutes and reduce power to Medium (360 Watts) for 14 minutes, stand for 5 minutes before serving.
|1||tablespoon||light soy sauce|
|1||teaspoon||black soy sauce|
|3||coriander roots, chopped|
|2||teaspoons||ground black pepper|
Mix well all seasoning in a medium size mixing bowl. Cut any loose fat from chicken and marinate chicken in the sauce mixture for 20 minutes. Line the chicken thighs on the microwave rack, ‘cover loosely with kitchen paper, cook at High for 16 minutes. Bone the thighs and arrange in a serving plate, garnish with vegetable pickles and serve with tasty cooked rice.
fermented soy bean sauce
|2||tablespoons||fermented soy beans (or canned soy beans)|
|2||tablespoons||chopped small chillies|
|2||tablespoons||black soy sauce|
Mix well all ingredients in a sauce dish. Serve with chicken.