Coconut Chicken Rice

Overview

Coconut-flavored turmeric rice---The texture of this rice dish is very layered, with the aroma of chicken juice, the taste of turmeric powder, the deliciousness of coconut milk...the taste is fragrant and rich. The ingredients can also be changed by yourself. For example, chicken can be changed to seafood, which is also very delicious. If you use seafood, you can add it to the rice later. The specialty of this dish is turmeric---turmeric is a common medicinal material that has been used in the Indian medical book "Ayurveda" and Chinese medicine for thousands of years. It is also a delicious and cheap spice. Our common curry has an extremely bright yellow color because of the ingredient of turmeric. According to traditional Chinese medicine classics, turmeric is a medicine for removing blood stasis and activating blood circulation. Its nature and flavor are pungent, bitter, and warm. It returns to the liver and spleen meridians. Its functions are to stimulate menstruation and relieve pain, break blood and promote qi. It is mainly used to treat blood clots, irregular menstruation, abdominal distension, chest and abdominal pain, wind-induced arm pain, and blood stasis due to throbbing. Studies have shown that turmeric can prevent Alzheimer’s disease symptoms, improve heart function, eliminate reactive oxygen species in the body, reduce blood cholesterol and neutral fat, prevent hyperlipidemia and arteriosclerosis, have certain bactericidal and antibacterial effects, and improve body resistance

Tags

• staple food
• home cooking
• old man
• fried rice
• autumn recipes
• winter recipes
• lunch
• anchovy sauce
• big chicken legs
• chicken soup
• coconut milk
• fragrant rice
• garlic cloves
• turmeric powder
• chopped green onion
• ginger cubes
• lemon slices
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: 2 large chicken legs (cut into large pieces), 2 spoons of turmeric powder, 1 spoon of fish sauce (not steamed fish soy sauce, it is the Thai anchovy sauce, you can omit it), 100ml of coconut milk, 3 garlic cloves, 1 small piece of ginger, 2 cups of fragrant rice, and 100ml of chicken broth (you can use stock instead or use chicken powder dissolved in water and set aside) 1 lemon slice, 1 small handful of chopped green onion, 1/2 spoon of salt, 1/2 spoon of pepper

   

2. 2 After washing the chicken pieces, drain the water, use kitchen paper to absorb the surface moisture, sprinkle 1/2 spoon of salt on the chicken pieces (I am used to eating less salt), then 1/2 spoon of pepper, 1 spoon of fish sauce, and spread evenly with your hands. Then prepare minced garlic and ginger

   

3. 3 (I was originally going to make rice with charred rice, but this time I had too few stoves at home, so I used a rice cooker to cook this dish. There is no charred rice when cooked in a rice cooker. If you want to eat charred rice, you have to use a cooking pot to cook it. Similarly, when frying chicken pieces, just use the cooking pot to cook it.) Make sure there is no water in the pot, put 1 tablespoon of oil, put the chicken pieces into the pot with the skin side down, pay attention to the hot oil, and fry for 2 minutes

   

4. 4 Flip over and fry for another two minutes. You don’t need to fry it, just fry it until it is half-cooked. Then put the chicken in. The chicken oil in the pot is left. If there is too much oil, add a little more oil in the pot. I have about 1 tablespoon of oil left in the pot

   

5. 5 Put the minced garlic and ginger into the pot, add 1 spoon of turmeric powder into the pot and stir-fry a few times

   

6. 6 Add fragrant rice and stir-fry evenly

   

7. 7 Then add coconut milk and chicken soup, stir evenly (I have already put the rice into the rice cooker at this time, if you use a pot to cook rice, you don’t need to do this step)

   

8. 8 Place the chicken pieces on the rice and simmer over low heat, not over high heat. If the heat is too high, the rice will burn easily. After simmering over low heat for about 20 minutes, if you want to see the rice burnt, turn on medium high heat, put your ear close to the edge of the pot, and listen carefully. If you hear A small crackling sound indicates that the rice is starting to scorch. After hearing the sound for about 20 seconds, stop the fire and continue to cook for 5 minutes. (I use a rice cooker and just press the cooking button as usual)

   

9. 9 Add lemon slices, cucumber slices, or vegetable salad to a plate (this will make it more fragrant and increase vitamins and fiber. Okay, enjoy the delicious coconut chicken rice