Posie’s Place

I’ve been trawling through the blogosphere this afternoon trying to find a chicken recipe for this evening’s dinner. I found a really great recipe for Grilled Chicken in a Dark sauce on Appon’s Thai Food site (one among many, her site is absolutely fantastic!). At last a recipe which allows me to use the dark soy which Sue brought me back from Singapore!

GRILLED CHICKEN IN A DARK SAUCE WITH COCONUT AND CORRIANDER FRAGRANT RICE

Serves 2

INGREDIENTS

FOR THE CHICKEN

• 2 skinless chicken breasts (Appon listed chicken wings/chicken legs)
• 2 Tbsp Dark soy
• 2 Tbsp Light soy
• 2 Tbsp Oyster sauce
• 2 Tsp Sugar
• Appon listed 2 Tsp salt but I omitted this since my hubby is supposed to limit his salt intake
• 1 Tsp White pepper
• 1 Tsp Black pepper

FOR THE RICE

• 3/4 Cup Thai Jasmin rice
• 7oz Coconut milk
• 150ml Water
• 1/2 Tsp Sugar
• Pinch of salt
• 2 Spring onions, finely sliced
• 1 Tbsp Corriander, chopped

1. Mix the dark soy, light soy, oyster sauce, sugar, white pepper and black pepper together and pour over the chicken breasts and allow to marinade for 1-2 hours.
2. Grill the chicken basting occasionally with the marinade until cooked through (about 30-40 minutes).

RICE PREPARATION

1. Add the water, coconut milk, sugar and salt into a pan, heat until the sugar has melted.
2. Add the rice to the pan, bring to the boil, cover and reduce the heat. After 20 minutes check the rice to ensure that it is tender, stir in the corriander and spring onion.
3. Serve immediately with the chicken.

This was really tasty and I think the creamy, slightly sweet coconut rice was a perfect accompaniment for the peppery chicken.  The two together worked like a charm!  I’ll definately be making this again.

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