Ingredients
Serves 4
Method
- Marinate the
- Put the into a bowl then sprinkle with and . Rub to evenly distribute. Leave to marinate for 10 minutes or so.
- Cook the and
- Rinse the with cold water then drain well. Set aside.
- Heat the in a pot over medium heat on a stove (see note 2 & 3 if using an Instant Pot or a rice cooker). Add chopped , and . Fry until fragrant (do not burn). Scoop out about ⅔ of the aromatic to a small bowl for later use.
- Put in the drained and fry for 30 seconds or so. Add 2 cups of water and ¼ teaspoon of (see note 4). Use a spatula to scrape the bottom to loosen any grains stuck to the pot. Place the marinated pieces on top of the rice without overlapping.
- Leave to cook uncovered until the water starts boiling very gently. Put on a tight lid and turn the heat to the lowest. Leave to cook for 20 minutes.
- Turn off the heat when the time is up. Let it sit for another 10 minutes (see note 1). Remember not to open the lid during the cooking and resting process.
- Serve the dish
- Take out the . Remove the centre bones. Then slice them into bite-sized strips.
- Put the onto individual serving plates. Place the on the side, along with slices.
- Add , , and (optional) to the fried aromatics you saved earlier. Serve it as a dipping sauce or pour it over the .
