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Baked Chicken Rice

First of all I am so sorry about the picture today. While we were making Baked Chicken Rice, the power went off for almost an hour. It’s good that chicken was cooked before blacked out. Baked chicken with chicken flavoured fluffy rice with hot and sweet sauce worked wonderful for a candle light dinner 🙂

Baked Chicken Rice

Ingredients: (4 servings + leftover)

1 Whole chicken (about 1.5 kg) wash and clean

3 tbsp light soy sauce

1/2 tsp salt

8 cloves Garlic- minced

2 inches long ginger- minced

1 tsp ground white pepper

Mix soy sauce, salt, garlic, ginner and white pepper together and apply to the chicken.

Use foil paper to wrap legs and wings to prevent burning.

Preheat the oven at 380 degree F.

Bake the chicken for 25-30 minutes or until the chicken is cooked and tender.

Reserve the juice from baking the chicken.

Rice

1 1/2 cup Rice

2 1/2 cup of water

Reserved liquid form baking chicken

1/2 tsp salt

Cook rice in 2 1/2 cup of water with salt and liquid from baking chicken in medium- low heat until rice is cooked and all liquid is absorbed.

Hot and Sweet Sauce

3 tbsp vinegar

3 tbsp sugar

1 tbsp water

1 tsp salt

2 tsp chili flakes

1 scallion- finely chopped

1 tbsp chopped ginger

Heat vinegar, sugar, water and salt and reduce to a semi- thick consistency.

Remove from the flame and add chili flake and scallion.

Assemble:

Add some rice in the serving plate.

Add some baked chicken and some sliced cucumber.

Serve with Hot and sweet sauce.

It’s a great experience to eat in the dark with a candle light… it’s so romantic. While we were eating the light has come back. I suggested we turned it off for a few hours! I loved when the house was filled with the warmed light of aromatic candle and when we could talk and spend more time together while TV and other things was off.

Have you ever tried dinning in dark theme restaurant where people eating in the dark without any light source? It sounds so much fun. Will you consider trying it?

Have a beautiful day,

Tes

6 comments to Baked Chicken Rice

  • Kaz

    I love turning the lights down low and enjoying conversation with my Amor. I think it’s nice that you chose to keep the lights off and spent time with your family instead. =)

    That chicken looks so good! I’d probably keep the lights on, though, when I’m eating. I like to see what I’m enjoying, for some reason. 😀

  • I LOVE Chicken Rice and this looks so good esp. since I went to bed w/o dinner. Printing recipe to make this one!

  • DAWN JETT

    TES I AM LOOKING FOR AN AUTHENTIC THAI SWEET CUCUMBER RECIPE AND ALSO A RECIPE FOR A DISH CALEED YUM WOON SEN SALAD AND PAD THAI. CAN YOU HELP ME WITH THIS? WHAT IS THE DIFFERENCE IN THE DIFFERENT CURRIES THAT THE THAI USE IN THEIR RECIPES?

    • Tes

      Hi Dawn,
      Thanks for stopping by my blog. Thai Sweet cucumber is super easy to make. I plan to update the recipe soon.
      Actually many of my visitors have been asking for Pad Thai recipe and Yum Woon Sen is also our favourite spicy salad.
      So I will update these 3 recipes soon and I will make sure that I send you the recipes by email 🙂
      As per you question : What is the different curries in Thai recipe?
      If you mean the curry paste, different curry has different taste and texture. The ingredients in the pastes itself is vary from paste to paste.
      Green curry is green and hot because of green chili and coriander leaves used in the paste. Red curry has dried red chili and many other herbs to make it very aroma. Panang Curry is similar to red curry but has peanut in the paste. Masaman curry is yellow because of the Indian inflence.
      I will explain it more clearly when I gather a little more info. I will also put the recipe of these pastes, so you can tried them at home.
      Have a wonderful weekend and Take care,
      Tes

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