Ingredients
For the Chicken Marinade
- 300g Boneless Chicken Thighs, cut into large chunks
- 1 tsp Ground Turmeric
- 1 tsp Coriander Powder
- 2 cloves Garlic, grated
- 1 tsp Ginger, grated
- 1 tbsp Fish Sauce
- ½ tbsp Light Soy Sauce
- ½ tbsp Lime Juice
- Salt & pepper, to taste
For the Rice Base
- 100g Jasmine Rice
- 100ml Coconut Milk
- 100ml Water
- 2 tbsp Olive Oil
- 1 Shallot, sliced
- 1 stalk Lemongrass, bruised
-
2 Kaffir Lime Leaves, finely shredded
To Finish & Garnish:
- Crispy Shallots (store-bought or homemade)
- Chopped Coriander
- Lime Wedges
Instructions
- Combine all marinade ingredients and let the chicken sit for at least 30 minutes (or overnight for deeper flavor).
- Rinse the jasmine rice until the water runs clear. Soak for 30 minutes, then drain, leaving it to air dry for 10 minutes.
- Heat the claypot with oil. Sauté shallots and lemongrass until soft, then stir in the drained rice to toast slightly.
- Add coconut milk, water, and a pinch of salt. Stir in shredded lime leaf. Cover and let it simmer for 10 minutes on low heat.
- Layer marinated chicken on top of the rice. Drizzle with a bit more coconut milk.
- Cover and continue cooking for another 10–15 minutes until the rice is fluffy and the chicken is cooked through. Rotate the claypot for even crisping on the bottom.
-
Turn off heat, remove lemongrass stalk. Top with crispy shallots, coriander, and lime wedges.
Recipe inspiration here