Jenny had a special request today, one of my favorite homestyle Thai dishes. I think it actually has chinese origins, but has some definite Thai flair.I remember eating this stuff in outdoor restuarants in Thailand with my family on our vacations. With relatively few ingredients, it is one of those things taht is fabulous in its simplicity. Didn't have a recipe, so a phone call to my dad was in order. With the basic ingredients, I managed to make it tonight. Turned out pretty damn good! I'm looking forward to taking this in for lunch tomorrow.
Rice
2 cups of rice, rinsed. Place in a rice cooker with 1.5tbs canola oil, chopped cilantro, and several slivers of uncooked chicken skin. Cook as you would normally cook to regular doneness
Chicken
Take fresh skin-on chicken breasts, sprinkle with salt and coat with canola oil. Place with large slices of ginger and parsely in a steamer and steam slowly. Periodically brush with canola oil. When done, remove and rest before slicing into thin slices.
Sauce
Mix black bean soy paste and low sodium soy sauce in a 2:1 ratio. Add a dollop of red chili sauce, slivers of fresh ginger, a small clove of garlic, drizzle of sesame oil to taste.
Side
Slice some fresh, cold cucumbers in cross-section with skin on and serve with fresh cilantro.
Yum.
True, the real way of doing this involves boiling the chicken all day and making some super rich stocks, which ill try one day, but this was awesome as a quick substitute.
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