Chicken With Bok Choy And Jasmine Rice

Hey folks, how are you today? I  hope you will enjoy this next dish I am going to present.

This recipe came off of the top of my head because at this time it is how I am feeling.

In a pot I added 1 oz of sunflower oil.  Safflower, corn, canola, peanut or coconut can be used too.

I turned on my burner on to high heat.  I added 1 tsp of sesame oil.

I cleaned and added 1 lb or 1 kilo of chicken and fried it a little.  I reduced the heat to low and placed the lid for the chicken to cook.

Now it is time to add seasonings. I added 1 pinch each of pink salt, tamarind paste, turbinado sugar and Curry Powder.

I added 3 tsp of tamari sauce which is low sodium or use panzu sauce instead.

I stirred and added 1 tsp each of rice vinegar, shrimp paste or fish sauce.

I added 1 drop of hot sauce to give it a nice kick, you can add 1 chili of any type as long as it is deseeded and chopped or add 1 pinch of red chili powder.

I used Trinadad scorpion pepper sauce but you can use any type of hot sauce that you wish even if it is siracha.

If using dried chili, crush the chili and add to the oil before you add the chicken.

I added 1 bunch of green onions,  3 cloves of garlic, 1 small piece of ginger washed chopped and peeled.

I stirred and added 1 tomato chopped, 2 lime leaves, 1 small piece of lemon grass,  2 big pinches of frozen shredded or desiccated coconut, 3  baby bok choy washed and cut in to tiny pieces.

I washed 2 cups of jasmine rice until the water turns clear. I  added this to the pot and  1 liter or 1 quart of water, just enough where the water level is above the rice.

Turn heat back up to high again to bring the rice to a boil. Turn heat back to low, cover the pot with aluminum foil or banana leaf and let cook for 15 minutes.

Keep checking now and then to see how the rice is doing. While that was going, I added 1 handful of unsalted raw peanuts to my mortar and pestle and crushed them.

I emptied the contents in to my wok on high heat and dry rosted them until they were a little brown and a nice lovely smell came.

When the rice was done I took the rosted crushed peanuts and sprinkled it everywhere.

I replaced the lid, turned off the heat and let it sit on the dum for the flavors to mingle and form  a lovely dish.

I ate this with my chopsticks and this is how I  enjoy eating this type of dish. If you want you can even eat with a spoon or with your hands or whatever that is easy for you.

I use chopsticks because they are fun.  Please let me know how you enjoy this recipe.