| food | Food type | Main Ingredients | Take time | Serve |
| Thai | rice | chicken | 30 minutes | 1 place |
ingredient
- Marinate the chicken
- 1000 grams of chicken thighs (marinated chicken)
- 60 grams of marinade sauce (for marinating chicken)
- 50 grams of Aero brand jaew dipping sauce (for marinating chicken)
- 40 grams of roasted rice (for marinating chicken)
- 1800 grams of 100% new jasmine rice, Chat brand
- 300 grams of Aero brand dipping sauce
- 30 grams of roasted rice
- 30 grams of sawtooth coriander
- 100 grams of cucumber
- 100 grams of plum tomatoes
- 50 grams of lettuce
Preparation
- Marinate the chicken thighs with the marinade sauce, jaew sauce and roasted rice. Leave in the refrigerator for at least 30 minutes.
- Bake the marinated chicken at 170°C for about 20 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving.
- Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumber and tomato on the side of the plate beautifully.
- Slice the grilled chicken and roasted rice (about 80 grams) and place on the salad greens. Serve with the nam jim jaew, topped with roasted rice and sawtooth coriander leaves.
