Asian Style Chicken
4 servings
45 minutes
Asian-style chicken is a refined dish of Thai cuisine that combines tender meat and fragrant jasmine rice. This dish embodies the culinary traditions of Thailand, where harmony of flavors and textures is valued. Sticky rice gives an unusual crispy crust, while marinated chicken retains its tenderness. Sweet notes of rice wine enhance the meat's flavor, and a thin starchy layer makes it incredibly soft. Steamed to perfection, it becomes especially juicy. This dish pairs perfectly with spicy sauce or fresh vegetables, and its unique texture creates a memorable gastronomic experience.
1
Soak Thai sticky rice in water for 2 hours to let it swell properly.
- Jasmine rice: 225 g
2
Cut a 1 kg chicken into 4 pieces, remove the skin and bones. Cut the fillet into strips 2.5 cm long and marinate for 5 minutes in a mixture of wine (or sherry) and salt.
- Poussin (young chicken): 1 kg
- Salt: 2 teaspoons
- Mirin: 1 tablespoon
3
Mix the egg white with starch and place the rice on a plate. Dip the fillet pieces in the egg with starch, then coat them in rice, draining any excess water beforehand (but do not dry it out).
- Egg white: 1 piece
- Potato starch: 1.5 tablespoon
- Jasmine rice: 225 g
4
Preheat the oven to 180 degrees, place the fillet pieces in a greased dish, cover with foil, and bake in a water bath for 40 minutes.
- Vegetable oil: 1 teaspoon
