I came across a recipe in a booklet produced by the Ulster Pork & Bacon Forum which I got at the supermarket recently and decided I had to try it, however I made it tonight with chicken instead of the whole pork fillet the recipe in the book uses.
It was delicious and we actually had some of it in tortilla wraps - so yummy and very easy once again!
Roasted Thai style Chicken with sticky coconut rice and a chilli dipping sauce Serves 2
Ingredients 500g chicken
For the marinade 2 cloves of garlic crushed 3 cms of ginger grated 1 tbsp soy sauce 1 tbsp hoi sin sauce 1 tbsp sesame oil 1 tbsp soft brown sugar 1 tsp chinese 5 spice
For the sticky coconut rice 250g long grain rice 400ml coconut milk Pinch of fresh coriander (cilantro) 1 red chilli (deseeded and finely chopped) (I used a green chilli)
For the dipping sauce 3 tbsp soy sauce 1 red chilli (de-seeded and finely chopped)
Recipes Roasted Thai style chicken 1. Mix the marinade and cover the chicken. Cover and leave for an hour (or overnight if possible) 2. Place the chicken in an oven dish and cover with foil. 3. Cook for 45-60mins.
Sticky coconut rice 1. Cook the rice in 500ml of boiling water until the water is almost evaporated. 2. Add the coconut milk to the rice and season to taste. 3. Continue to cook until the rice is sticky. 4. Mix in the coriander and chilli.