Friday, May 27, 2011

Chicken and Basil Rice

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Printable Recipe
Ingredients
2 cups day old rice, at room temperature
1 large shallot onion, finely sliced into rings
1 garlic clove, crushed
1 tablespoon vegetable oil
1 fresh red chili, seeded and finely sliced
1 fresh green chili, seeded and finely sliced
generous handful of basil leaves
3 skinless chicken breast fillets, about 12 oz, thinly sliced
piece of lemongrass, finely chopped
1 cup of reduced-fat coconut milk
salt and ground pepper to taste
Serves 4
Directions
Heat the oil in a frying pan and fry the onion  rings for 3-5 minutes until golden and crisp.  Lift out, drain on kitchen paper and set aside.
Fry the garlic and chillies in the oil remaining in the pan for 2-3 minutes then add the basil leaves and fry briefly until they begin to wilt.
Remove a few basil leaves and set them aside for garnish, then add the chicken with the lemon grass and fry for 2-3  minutes until golden.
Add the rice. Stir-fry for a few minutes to coat the grains, then pour in the coconut milk. Cook for 4-5 minutes or until the rice is tender. Adjust the seasoning.
Pile the rice into a warm serving dish, sprinkle with the fried onion rings and basil leaves, and serve immediately.
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Heat the oil in a frying pan and fry the onion rings for 3-5 minutes

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Lift out, drain on kitchen paper and set aside

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Fry the garlic and chillies

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Add chicken

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Add rice and coconut milk. Cook for 4-5 minutes. Season salt and pepper to taste

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Pile rice on a serving dish, sprinkle with fried onion rings and basil leaves.

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 Voila.  Enjoy!
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10 comments:

Martina(Dulce de Leche) said...

hmmmm..this look so yummy...!!!:)beautiful pictures:)

Atria C. said...

I found your by chance and I love the recipie is marvelous! But, could you give me a piece of advice how to open a coconut withnout using a drill?:)

pickyin @ LifeIsGreat said...

The presentation in coconut halves are so organic and beautiful. Love the simplicity of the recipe and for once, fried rice without eggs.

Mai said...

Atria, you use the back of your knife and hit the coconut. Hit it and turn it. Repeat until it opens.

Anonymous said...

This is gorgeous but I hate to see that coconut meat go to waste. I come from the Caribbean, and there we pry the coconut meat out with a sharp knife, then serve in the remaining shell. It looks beautiful and the bonus is you get all your coconut too:)

Mai said...

@anonymous - trust me we get all the coconut meat and eat it as dessert afterward. Lol we love coconut too much to let it go waste. Hehe :)

Nami @ Just One Cookbook said...

Hi Mai! Oh my. What a great website that I found! You take beautiful pictures Mai. Amazing! I wish I have your photograph skills so my food will look much better! Thanks for your comment on my blog. Now I am glad that I found yours!

Quyen said...

Love your blog! Questions about the oil you refer to at the beginning of the Directions; what type of oil and how much of it?

Mai said...

Hi Quyen!

Sorry about that. Use 1 tablespoon of vegetable oil. Let me know if you try the recipe :). Enjoy!

marla {Family Fresh Cooking} said...

So inventive ~ love it! Such a great recipe! Linking back to it in my next post :)

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