Burmese Grilled Galangal Chicken with Sticky Rice

galangal

🥗Healthier: ginger

💰Cheaper: ginger

Ginger is more widely available and can mimic some flavors.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

sticky rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa offers a healthier protein option.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey is a natural sweetener with a unique flavor.

Marinate chicken thighs in a mixture of galangal, lemongrass, garlic, ginger, soy sauce, fish sauce, coconut milk, brown sugar, and lime juice for at least 1 hour.

Soak sticky rice in water for 4-6 hours or overnight.

Preheat the grill to medium-high heat.

Thread marinated chicken onto skewers.

Grill chicken skewers for 5-7 minutes on each side until cooked through and slightly charred.

While chicken is grilling, drain sticky rice and place it in a steamer basket lined with cheesecloth.

Steam sticky rice for 20-25 minutes until tender and translucent.

Remove chicken from grill and let rest for a few minutes before serving.

Fluff sticky rice with a fork and serve alongside grilled chicken.

Garnish with sesame oil, coriander, green onions, and chili flakes.

Cooking Techniques

Spice Level: