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brothy rice with shredded chicken, eggs and cilantro and thai spices

Brothy Rice with Spiced Chicken and Thai Aromatics

This fragrant and flavourful bowl of brothy rice with shredded chicken and boiled egg is enhanced with Thai aromatics and a savory spice blend.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people

Equipment

  • 1 Large soup pot
  • 1 rice cooker or small pot
  • 1 Frying Pan

Ingredients
  

For the broth:

  • 1.2 l chicken broth see notes
  • 7 cm piece of lemongrass stalk sliced into half lengthwise
  • 3-4 makrut lime leaves
  • A 3cm knob of ginger sliced
  • 2-3 cilantro stalks optional
  • 1 thai red chili optional

For the spiced chicken:

  • 300 g boiled chicken meat shredded
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp granulated garlic
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
  • 1 star anise
  • 1 tbsp cooking oil

For the bowls:

  • 300 g boiled jasmine rice
  • 4 boiled eggs halved
  • A handful of coriander leaves
  • Salt and black pepper to taste
  • Red chili slices to taste

Instructions
 

For the aromatic broth:

  • Pour 1.2 litres of broth into a small soup pot (it will reduce a bit from the simmering).
  • Add lemongrass, makrut lime leaves, ginger, chili and coriander stalks (if using).
  • Bring to boil and simmer over low heat for 20 minutes for the flavours to impart.
  • Discard the aromatics.

For the spiced chicken:

  • Heat 1 tbsp of cooking oil to medium in a small pan.
  • Add the star anise pod and leave for 2-3 minutes until the aromas develop.
  • Add the ground spices and salt and stir to combine. Fry for 10-15 seconds.
  • Add the shredded chicken. Move and turn the pieces around until they are coated with the spices.
  • Remove the chicken from the hot pan (leaving it there may cause the spices to burn).

To assemble:

  • Divide the rice and chicken into 4 equal portions.
  • Pack a small shallow bowl with one portion of rice, then flip it onto the bottom of the serving bowl to create a rice dome.
  • Tuck in one portion of spiced chicken and two halves of a boiled egg.
  • Pour over 200ml of broth.
  • Repeat with the remaining bowls.
  • Serve garnished with fresh cilantro leaves, chili slices and some ground black pepper.

Notes

  • You can make a large pot of chicken broth that can be refrigerated or frozen for later use. Get one whole chicken and cover it with about 5l of cold water. Slowly bring it to boil, removing the froth as it forms. When there is no more froth, cover the pot and simmer for 2-2.5 hour. Take out the chicken, let cool and separate the meat from the bones. Divide the broth into portions, pour into ziplocks and freeze until ready to use.
  • Alternatively, use half or smaller parts of the chicken to make broth for just this recipe. Smaller parts will need to simmer for about 45-60 minutes.