Chicken rice is a dish that can be found across Southeast Asia.
I remember eating this dish many times for lunch, dinner and even breakfast. The smell of chicken rice always takes me back to my childhood, and I never dreamt that one day I would be cooking it myself in far away Australia.
This is not the first time I have cooked chicken rice, but this version is so much easier and better suited for days when you have limited time in the kitchen. Usually when cooking chicken rice most recipes tend to use the whole chicken which takes longer and if you only have 2 people in the house you probably do not need that much.
With this recipe I only use part of the chicken, and you can use chicken thigh, breast, drumstick or Maryland.
I love fish, but when I first came to live in Australia it took me a while to know which fish I would love to cook with as my husband doesn’t eat fish so he couldn’t help much. In Thailand we usually have fresh water fish. It is easy to find them in the rivers that run through every town, but here in Australia most of the fish are sold in seafood shops. I have tried many kinds of fish already, but the fish I use the most are snapper, Spanish mackerel and barramundi. I usually buy Spanish mackerel cutlets, and I love to fry them and top with fish sauce and sometimes make a green mango salad to serve alongside. Barramundi is a delightful protein in “Tom Yum soup” both grilled or steamed. Today I would like to present one of my preferred ways of cooking the fish.
With spring well and truly started I like to broaden my cooking to encompass recipes that cater for friends and family in the great outdoors. Here is favourite that works wonders both at lunch and as a dinner entree.
Ingredients (makes 24 dumplings)