Ingredients :
- 1 chicken of 1 kg
- 2 tablespoons of oil
- 10 cloves garlic, minced
- 1 onion, chopped
- 1 teaspoon of grated fresh ginger
- 2 1/2 cups of rice
- 4 cups of water
- 3 tablespoons of nuoc mam sauce
- 4 spring onions, chopped
Preparation :
Cut chicken into small pieces, break bones with a cleaver.
Heat oil in a frying pan and fry the garlic and reserve.
Fry ginger and onions until they are tender, add chicken pieces and sauté 5 minutes.
Add rice, cook a few minutes, add half the garlic in the pan, water and fish sauce, bring to boil. Cover and cook 20 minutes over low heat.
Serve in a bowl, sprinkle with fried garlic and serve.
Astuces : You can add hard eggs in the broth.
Peking duck
The Peking duck is as its name suggests originally from China. This dish is very famous and known wo...
Lap kaï - laab kaï - chicken lap
The lap or a flat is laab Laotian every day, but also of celebration. This is a dish of chopped meat...
Chinese fondue with seafood
Chinese fondue with seafood delight all those who like seafood.
Khao Tom - Rice Soup
Khao Tom is rice soup which usually take breakfast in Thailand.
Butaniku no shôgayaki – grilled pork with g...
Butaniku no shôgayaki is a grilled pork with ginger and it is the second popular dish in Japan afte...
Khao Poun - broth with coconut milk
Khao poun is a traditional soup of Laos, made from coconut milk, lemongrass and with rice noodle a...
Chirashi sushi - rice with fish, seafood an...
The chirashi is a Japanese dish is served as main dish. It is easy to do and looks good, it is found...
Pou ja - Thai Crab Stuffed
Here is the recipe for Pou Ja, stuffed crab of Thailand that you find in all good Asian caterers.
Chinese Fondue
The fondue has the advantage of being low in calories. It is native to northern China.
Misoshiru - Miso Soup
Misoshiru is the famous miso soup is a dish very appreciate of Japanese, she is consumed either brea...