I had always wanted to cook a Thai food, but had never been able to do it until now.
That’s because I am one of the lucky ones!
This past week I decided to try out some new ways to cook something different and really taste the difference.
I wanted to get a taste of Thai food that I wouldn’t normally eat, so I decided that I wanted to try something that I hadn’t tried before: Thai chicken.
Chicken and rice with chicken and rice is a staple in many Thai cuisines, so when I heard that this dish was coming to me, I was in for a treat!
When I saw this dish, I knew I had to try it out.
I was looking forward to it for sure, but the dish is quite daunting.
First of all, I’m not a Thai expert.
So, I will tell you a bit about Thai chicken and how it came to be.
The chicken is made from scratch, with rice, fish sauce, and vegetables.
There are two ways to prepare this dish: by frying the chicken and then sautéing the vegetables.
In Thai, this method is called paik, or “sautéing” in Thai.
The first method involves frying the whole chicken, then adding in the vegetables and rice.
The second method is known as paik paik (ขะาบิ่ตีย์), which means “to saute.”
This is the method that you will see me talking about in this recipe.
My goal was to make a dish that was light and flavorful, yet also delicious and healthy.
This is where I really wanted to use the sautepong (ปริง่เพาเ), which is a type of sauce that is made with chicken fat.
When you’re preparing chicken, I recommend adding 1 tablespoon of fish sauce to the mixture, but I did not want to use a lot of fish oil in the sauce.
I just wanted the flavor to be there, and the fish sauce would work in this dish.
In order to prepare the chicken, you’ll need to fry it a few times, and then stir the chicken into the rice.
This chicken is very easy to prepare.
You’ll just need a large pot and a plate to hold the chicken while you cook it.
You can cook the chicken with rice or fish sauce.
The rice can be fried or sautemong (with fish sauce).
You can also add rice and fish sauce together to make rice and seafood noodles.
This method is ideal for the Thai cooking crowd because you don’t need to worry about how much water the rice should have.
For this recipe, I used rice and shrimp for the noodles.
You could also use any type of seafood that you want.
I used a variety of seafood and rice to make this dish perfect for me.
This Thai chicken recipe is a quick, healthy meal that is super easy to make and tastes great.
Print Thai Chicken and Rice with Chicken and Soy Sauce Author: Thai Foodie Recipe type: Soup Cuisine: Thai Ingredients 3 pounds of chicken breasts (about 5 to 6 thighs)