chicken breast (อกไก่)cooked and pulled into thin threads
Instructions
Prepare the paste:
Roast the coriander seeds, Siam cardamom pods, cloves and nutmeg seed in a dry pan over medium heat until fragrant. Remove from heat and allow them to cool.
Peel and chop the garlic, shallots and ginger.
Pound the roasted coriander seeds, Siam cardamom pods, cloves and nutmeg seed in a mortar and pestle until they are finely ground.
Add the Thai chestnuts (ลูกเกาลัด), chopped garlic, shallots and ginger to the mortar and pestle; continue pounding until everything is well combined.
The paste is now ready to be used in the fried rice recipe.
Cook the rice:
To cook the rice, simply use a rice cooker and cook normally according to the manufacturer’s instructions. Once done, fluff the rice with a fork and set aside.
Prepare the chicken:
Cook the chicken breast in boiling water.
Once cooked, remove the chicken and pull the meat into threads while the chicken is still warm. Set aside.
Fry the rice:
In a wok, melt one tablespoon of ghee over medium-high heat.
Add the chestnut-aromatics paste to the ghee and stir-fry until fragrant.
Add the cooked rice to the wok and stir-fry for 3-5 minutes, making sure all the grains are coated with the paste and evenly fried.
Add a handful of chopped grilled chestnuts to the wok and continue stir-frying until the chestnuts are lightly toasted and the rice is golden and fragrant.
Add the fresh diced tomatoes.
Season with sea salt to taste and mix well.
Serve:
Transfer the fried rice to a serving bowl and top with the chicken threads, finely diced fresh tomatoes and the hand-picked mint leaves.