ROASTED CHICKEN WITH FERMENTED BEAN CURD. THAI JASMINE RED RICE WITH VEGETABLES

PORCIONES: 4

INGREDIENTES

4 lb. whole chicken, cut in 8 pieces

1 small yellow onion cut in strips

1½ cups water

BEAN CURD SAUCE

1 tbsp. fermented bean curd (1 cube)

½ cube chicken bouillon without monosodium glutamate

2 tbsp. hot water

4 garlic cloves, minced

1 tbsp. minced ginger

2 tbsp. soy sauce

1 tsp. Thai fish sauce

¼ tsp. ground black pepper

¼ tsp. lemon grass powder

½ tsp. salt

2 tsp. paprika

1 tsp. hot sesame oil

2 tsp. sesame oil

1 tbsp. vegetable oil

PROCEDURES

Make the sauce. In a bowl, dissolve the fermented bean curd, chicken bouillon in 2 tbsp. hot water.

Add the rest of the ingredients and mix well.

Place the chicken in a baking pan; mix it with the yellow onion and the sauce. Let it marinate for 2 hours.

Preheat the oven at 400°F / 204°C

Add the 1½ cups of water at the bottom of the baking pan.

Cook the chicken for about 45 minutes and Low Broil for about 15 minutes until is golden brown.

Serve it with the natural juices or strain into a small pot and thick it with a bit of cornstarch dissolved with water. Bring it to a boil, lower the flame and cook for 1 minute.

THAI JASMINE RED RICE WITH VEGETABLES

PORTIONS: 2

INGREDIENTS

½ cup red Thai jasmine rice

½ tbsp. vegetable oil

¼ cup diced yellow onion

1 garlic clove, minced

1 tsp. minced ginger

¼ cup red pepper

¼ cup orange pepper

¼ cup diced carrots

¼ cup diced celery

½ tsp. salt

2 cups water

PROCEDIMIENTO

In a small pot heat the oil and stir fry onions, garlic and ginger.

Add and cook vegetables for 2 minutes.

Incorporate the rice, water, salt and mix. Bring the water to a boil, reduce flame and cook slowly until water has been absorbed.