Chicken with Ma Khaen berry

Preparation time: 1H30

Serves 4

1. Sticky rice

Ingredients: 200g. sticky rice. Seasoning: salt.

• Wash the rice several times in water.
• Cover the rice with salted water just 1cm above the level of the rice. Bring to the boil over a low heat stirring constantly.
• Once all the water has been absorbed by the rice, place in a steam cooker or a steaming basket, over a saucepan of boiling water for 30 minutes.

2. Chicken

Ingredients: 1 whole farmhouse chicken. 10 cl sesame oil. Seasoning: salt, Ma Khaen berry.

• Cut the chicken into pieces. Keep the bones and gizzards to one side.
• Season the chicken and fry for 15 minutes in some sesame oil, turning frequently.
• In a large saucepan ¾ full of salted water, boil the bones and gizzards over a medium heat for 20 minutes, in the last 5 minutes add the Ma Khaen berries ground with a pestle and mortar.
• Keep the gizzard stock to one side.

3. Chéo Bong Chutney

Ingredients: 3 cloves of garlic. 1 medium sized piece of fresh ginger. 2 sticks of lemon grass. 1 red onion. 2/3 piri piri pepper to taste. 3 teaspoons brown sugar. Nuoc mam cham sauce. Rice vinegar. Grape seed oil.  

• Wash and chop the garlic, ginger, lemon grass, and red onion. Fry in some oil until golden brown, put aside in a bowl with the cooking oil.
• In a pestle and mortar, grind the chilli pepper, then add the garlic, ginger, red onion and lemon grass.
• Add the brown sugar, 2 teaspoons of Nuoc mam cham sauce and 2 teaspoons of rice vinegar and the cooking oil.

Mix well to obtain a creamy paste

Products needed for this dish: