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Ingredients

• ✓ thai bird chile pepper
• bacon
• shallot
• chicken breast
• curry powder
• vegetable oil
• egg yolk
• jasmine rice
• cilantro leaf
• soy sauce
• fish sauce
• white sugar
• tiger prawn
• pineapple
• green onion

Instructions

1. 1 Place bacon in a wok or large skillet over medium-high heat; cook and stir until crisp, about 10 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside. Reserve bacon drippings in the wok.
2. 2 Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
3. 3 Stir chicken into shallots and cook, without stirring, until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
4. 4 Make a well in the center of chicken and pour oil into the center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
5. 5 Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

By eatvancity

Ingredients

• ✓ thai bird chile pepper
• salt
• chicken bouillon granules
• cilantro
• soybean paste
• white vinegar
• lime juice
• soy sauce
• soy sauce
• white sugar
• garlic
• ginger
• chicken stock
• pandan leaf
• water
• salt
• sugar
• garlic
• ginger
• vegetable oil
• jasmine rice
• chicken breast

Instructions

1. 1 Place chicken breasts in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, about 20 minutes. Drain and cool until easily handled.
2. 2 Pour rice into a strainer. Rinse with cold water and drain. Repeat once more.
3. 3 Heat oil in a large saucepan over high heat. Add 1/2 cup sliced ginger and 2 tablespoons crushed garlic; sauté until fragrant, 1 to 2 minutes. Stir in rice; reduce heat to medium. Season with 1 tablespoon sugar and 1/4 teaspoon salt. Cook and stir until rice turns white, adding water to prevent it from burning, about 10 minutes.
4. 4 Remove rice from heat; add pandan leaves. Transfer to a rice cooker. Pour in chicken stock. Seal and select setting according to manufacturer's instructions; cook until tender. Fluff lightly with a rice paddle.
5. 5 Combine 1 cup chopped ginger, 1/2 cup chopped garlic, chili peppers, 6 tablespoons sugar, dark soy sauce, soy sauce, lime juice, vinegar, soybean paste, cilantro, chicken bouillon granules, and 1 teaspoon salt in a blender; blend until smooth.
6. 6 Pour ginger sauce into a pot over medium heat; simmer for 5 minutes.
7. 7 Slice chicken; serve over rice with sauce.

By CookingwithMomTomTom