This translates to Yellow Rice Chicken (turmeric). I never knew we used turmeric in Lao cooking, I was shocked when my grandma was showing me this dish! It's super flavorful for the little ingredients required. I have only had this dish a handful of times, so happy I've learned, now I can make it whenever I want. Loving my weekly lessons with my Grandma!
Ingredients:
1 small Cornish Hen
4 Dried Chili Peppers, whole
Water
1 tsp Salt
1 tsp MSG
1 can Chicken Broth
3 cups Sweet Rice
1 tbsp Turmeric
1/2 head of Garlic, minced
1/4 cup Vegetable Oil
2 Shallots, sliced
1 bunch Cilantro
1 bunch Green Onions
Instructions:
Soak rice in turmeric and water, put enough water so it's about 2 inches above the rice. Soak for at least 3 hours. When ready, drain the rice and place in your sticky rice steamer and cook for about 25 minutes and then flip and continue to cook for an additional 5 minutes, remove and set aside.
In a medium sauce pan, boil the whole hen, dried chili peppers, salt, 1 can of chicken broth and enough water to cover the hen. Boil until the chicken is cooked, about 20 minutes. Cut the hen into pieces and set aside.
In a large skillet, fry the garlic in oil until golden and fragrant.
Add in the chicken pieces, msg and shallots and stir fry until the shallots are translucent and the chicken is golden. Remove the chicken and set aside in a different dish.
Add in the green onions and cilantro and stir fry, add in the yellow rice to the skillet and lightly stir fry, until it's well coated and warm.
Serve the rice with the chicken on top and sprinkle with more cilantro and green onions!
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