Spicy chicken with basmati rice

Name: Spicy chicken with basmati rice - Dida B.
Ingredients: I used: 4 chicken thighs; 2 cloves of garlic; 1 carrot; soy sauce; 1 teaspoon curry paste; 1 tablespoon shrimp paste; chili sauce; oyster sauce; 2 green onions; 1 teaspoon cornstarch + water; basmati rice; 5 cloves; 1 teaspoon ground star anise.

Meat - Spicy chicken with basmati rice by Dida B. - Recipia

Last week, I ended up cooking something I make quite often, but this time with a few ingredients brought from China by some colleagues. I wanted to use those sauces and spices without overpowering them with other flavors, so I made a pretty simple version of spicy chicken with basmati rice. It was a quick, uncomplicated meal where you can really taste the difference compared to what you find at the supermarket. Quick Info Total time: about 1 hour and 30 minutes (including marinating time) Preparation time: 20 minutes Cooking time: 30 minutes (including rice and chicken, done in parallel) Servings: 3-4 Difficulty: easy to medium Recipe type: quick lunch or dinner Ingredients For the chicken: 4 boneless chicken thighs (skinless) 2 cloves of garlic 1 carrot 2 green onions 1 teaspoon curry paste 1 tablespoon shrimp paste Soy sauce (to taste, about 2 tablespoons) Oyster sauce (about 2 tablespoons) Chili sauce (to taste, about 1 tablespoon) 1 teaspoon cornstarch (dissolved in a little cold water) For the rice: Basmati rice - 1 cup (about 200 g) 2 cups of water 5 cloves 1 teaspoon ground star anise Salt Instructions 1. Start with the chicken. Remove the bones and skin from the chicken thighs. Cut the meat into bite-sized pieces suitable for a wok. 2. Place the chicken in a bowl and add the soy sauce, oyster sauce, and chili sauce. Mix well and let marinate in the refrigerator for at least an hour. If you're in a hurry, you can shorten the time, but marinating really helps. 3. In the meantime, finely chop the garlic, and slice the carrot into thin sticks or cubes, as you prefer. 4. When the chicken has finished marinating, heat a wok over high heat and add a little oil. Add the garlic and carrot and sauté for a few minutes without burning them. 5. Add the shrimp paste and curry paste, mix well for a few seconds, then add the chicken along with the marinade. 6. Cook everything over high heat for 10-15 minutes, stirring occasionally. When the chicken is almost done, add the sliced green onions. 7. Dissolve the cornstarch in a small cup with a little cold water. Pour it over the chicken and stir quickly to thicken the sauce. 8. Turn off the heat when the sauce has thickened slightly. Done. 9. For the rice: rinse the basmati rice well. In a pot, combine one cup of rice, two cups of water, salt, cloves, and ground star anise. 10. Cook over medium heat with the lid on. When the water is fully absorbed and the rice is cooked, turn off the heat and let it sit covered for a few minutes. 11. Serve the spicy chicken over the fragrant rice. Why I make this recipe often It's quick to prepare, the ingredients are flexible, and the flavor is clear and direct, without unnecessary complications. The marinade highlights the Asian sauces beautifully, and the rice with star anise and cloves pairs well with spicy dishes. If I have leftover cooked chicken or other vegetables, I can easily adapt. Tips and Variations Tips - If you don't have a wok, a deep skillet will work too. - Cook the rice on low heat; don't lift the lid until almost all the water is absorbed. - Stir quickly when adding the cornstarch to avoid lumps. Substitutions - You can use chicken breast or turkey if you don't have thighs. - If you can't find shrimp paste or curry paste, you can use just one or even skip them if you don't have them, but the final flavor will be simpler. - Star anise can be replaced with a bit of cumin or even a little cinnamon, but it will change the aroma. Variations - If you want more vegetables, you can add bell peppers or zucchini, but be careful not to overpower the base spices. - You can adjust the amount of chili sauce based on how spicy you want it. - For a less spicy version, omit the chili sauce and adjust with a little pepper. Serving Ideas - It pairs well with a simple cucumber salad, without many other flavors. - You can sprinkle a little fresh cilantro or green onions on top when serving. - If you want something crunchy, you can add some nuts or peanuts at the end, just sprinkled on top. Frequently Asked Questions 1. Can I marinate the chicken longer? Yes, you can leave it to marinate overnight, but one hour is sufficient for flavor. The longer it sits, the more intense the flavor will be. 2. If I don't have shrimp paste, what can I use? You can skip it, but if you have fish sauce, you can add a small teaspoon for a similar taste. It's not an essential ingredient, but it helps with complexity. 3. Can I use jasmine rice instead of basmati? Yes, but the texture and flavor will be slightly different. Basmati has longer grains and doesn't get as sticky. 4. How spicy will the chicken be with these amounts of chili sauce? The spiciness depends a lot on the sauce used and how much you add. With one tablespoon of chili sauce, it will be quite spicy but not overwhelming. Adjust to taste. 5. Can the recipe be made without meat, just with vegetables? Yes, you can use only vegetables (bell peppers, zucchini, mushrooms) and follow the same steps. Adjust the cooking time, as vegetables cook faster. Nutritional Values (estimated per serving, for 4 servings) Calories: 400-450 kcal Protein: 25-28 g Carbohydrates: 50-55 g Fat: 12-14 g Values may vary based on the type and exact amount of sauce used, as well as the amount of oil used for cooking. Asian sauces also add some sugar and salt, so adjust as needed. Storage and Reheating It can be stored in the refrigerator in an airtight container for up to 2 days. The rice may absorb the sauce and become slightly drier when reheated. It's best to reheat the chicken in a skillet or microwave, adding a tablespoon of water. The rice can be reheated in a steamer or in a skillet with a little water. The dish is not suitable for freezing due to the starch sauce, which can become gelatinous upon thawing.

Spicy chicken with basmati rice

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