tastecooking.com Open in urlscan Pro
2620:12a:8000::2  Public Scan

Form analysis
2 forms found in the DOM

GET https://tastecooking.com/wp-admin/admin-post.php

<form method="get" class="search-form" action="https://tastecooking.com/wp-admin/admin-post.php">
  <input type="hidden" name="action" value="search_form">
  <input name="q" class="search-form-input" id="search-form-input" type="search" placeholder="What are you looking for?" onfocus="if (this.placeholder == 'What are you looking for?') {this.placeholder = '';}"
    onblur="if (this.placeholder == '') {this.placeholder = 'What are you looking for?';}">
  <label class="search-form-label">
    <input type="submit">
    <svg width="30px" height="24px" viewBox="0 0 30 24" version="1.1" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink">
      <g stroke="none" stroke-width="1" fill="none" fill-rule="evenodd">
        <path
          d="M25.1066017,14 L1.50826408,14 C0.675272828,14 0,13.3342028 0,12.5 C0,11.6715729 0.66865487,11 1.50826408,11 L24.8786797,11 L17.3596604,3.48098073 C16.7705011,2.89182149 16.763683,1.94342382 17.3535534,1.35355339 C17.9393398,0.767766953 18.8854438,0.764123424 19.4809807,1.35966038 L29.3682617,11.2469413 C29.401523,11.2802026 29.4329282,11.3146089 29.4624748,11.350031 C29.7911519,11.6242356 30,12.0360756 30,12.5 C30,12.8022183 29.9110113,13.0835615 29.7571978,13.3190394 C29.6891042,13.5611431 29.5592958,13.7899466 29.3682617,13.9809807 L19.4809807,23.8682617 C18.8854438,24.4637986 17.9393398,24.4601551 17.3535534,23.8743687 C16.763683,23.2844982 16.7705011,22.3361006 17.3596604,21.7469413 L25.1066017,14 Z"
          fill="#F8F5E3"></path>
      </g>
    </svg>
  </label>
</form>

Name: subscribe — POST https://tastecooking.com/wp-admin/admin-ajax.php

<form name="subscribe" id="email-signup" class="email-signup-form" action="https://tastecooking.com/wp-admin/admin-ajax.php" method="POST" target="_top" data-event-assigned="false">
  <fieldset class="form-group form-inline email-submit-group">
    <label for="email-address" class="sr-only">Email Address</label>
    <input id="email-newsletter" type="email" placeholder="your@email.com" class="email-newsletter text email form-control" name="email" value="">
    <button type="submit" value="Subscribe" name="subscribe" class="btn btn-primary email-submit-btn ga-general-signup">
      <i class="fa fa-envelope"></i> Subscribe </button>
  </fieldset>
  <small class="exp-small terms" style=""> By clicking Subscribe, I acknowledge that I have read and agree to the Penguin Random House <a href="http://www.penguinrandomhouse.com/privacy/" target="_blank">Privacy Policy</a> and
    <a href="http://www.penguinrandomhouse.com/terms/" target="_blank">Terms of Use</a> and agree to receive news and updates from TASTE and Penguin Random House. </small>
  <fieldset class="field-group checkboxes" style="display:none">
    <div class="checkbox">
      <label>
        <input type="checkbox" name="programs[]" value="505,50501,1" class="exp-checkbox" checked="checked">
        <span><strong>Tastebook General</strong></span>
      </label>
    </div>
    <div class="checkbox">
      <label>
        <input type="checkbox" name="programs[]" value="505,50502,1" class="exp-checkbox" checked="checked">
        <span><strong>Tastebook Promo</strong></span>
      </label>
    </div>
  </fieldset><!-- /.checkboxes -->
  <input type="hidden" name="data_acq_code" value="TASTE_STATIC_ONGOING">
  <input type="hidden" name="data_programs" value="50501|505,50502|505">
  <input type="hidden" name="form_id" value="1">
  <input type="hidden" name="partner" value="">
  <input type="hidden" name="action" value="crown_email_signup_submit">
  <input type="hidden" name="ref_url" value="">
</form>

Text Content

 * Features
   * Cooking
   * Culture
   * The Monday Interview
 * Columns
   * 100 Questions for My Friend the Chef
   * A Kitchen In New Orleans
   * America’s Best Worst Cook
   * Know Your Chicken
   * Let’s Talk About American Food
   * Shelve It
   * The Country’s Best Yogurt Column
 * Issues
   * The Coffee Issue
   * The 90s Issue
   * The Emilia-Romagna Issue
   * The Can Issue
   * The Israel Issue
   * The Pepper Issue
 * Recipes

 * Subscribe
 * About

 * Features
   * Cooking
   * Culture
   * The Monday Interview
 * Columns
   * 100 Questions for My Friend the Chef
   * A Kitchen In New Orleans
   * America’s Best Worst Cook
   * Know Your Chicken
   * Let’s Talk About American Food
   * Shelve It
   * The Country’s Best Yogurt Column
 * Issues
   * The Coffee Issue
   * The 90s Issue
   * The Emilia-Romagna Issue
   * The Can Issue
   * The Israel Issue
   * The Pepper Issue
 * Recipes

Subscribe
About

Sign up for our newsletter
  
Get a free recipe
Subscribe

Our recipes and stories, delivered.

go


By clicking Go, I acknowledge that I have read and agree to the Penguin Random
House Privacy Policy and Terms of Use and agree to receive news and updates from
TASTE and Penguin Random House.

Ghee-Smoked Chicken and Rice with Spicy Mint Sauce
By: Leela Punyaratabandhu


4
servings
Main
Course
Print Recipe
Ingredients
Directions
Chicken
4 lg
bone-in, skin-on chicken thighs

¼ c
plain full-fat yogurt (not Greek yogurt)

1 tbsp
peeled and minced fresh ginger

1 tbsp
minced garlic

1 tbsp
Madras curry powder

1 tsp
salt

1 tsp
cayenne pepper

Sauce
12
fresh green bird’s eye chiles, or 6 large green serrano or jalapeño peppers,
sliced

½ c
firmly packed fresh mint leaves

½ c
firmly packed fresh cilantro leaves

2 tsp
granulated sugar

¼ tsp
salt

½ c
fresh lime juice

Fried Rice
¾ c
vegetable oil

2 oz
shallots, halved lengthwise, then thinly sliced lengthwise

3 lg
garlic cloves, minced

4 lg
fresh red hot chiles, or 1 small red bell pepper, seeded, deveined and cut into
1⁄4-inch dice

½ c
golden or dark raisins, soaked in water to cover for 15 minutes, drained, and
blotted dry

1 tbsp
chicken bouillon granules

1 tbsp
Madras curry powder

2 tsp
ground turmeric

1 tsp
salt

4 c
packed cooked jasmine rice, separated into individual grains

¼ c
ghee, melted



When my paternal grandparents moved into their new home in the Min Buri
District, on the east side of Bangkok—a dream home away from the city center
with enough acreage to plant as many mango trees as they wanted—they found
themselves living amid several communities of Thai Sunni Muslims, who had been
settled in the area for generations. At first it was a new experience for my
grandparents. Being roused from sleep before dawn by multiple loudspeakers
announcing the first call for prayer had never before been part of their daily
routine, for example. But it didn’t take them long to adjust to the new
environment and to get to know and appreciate the new neighbors. In fact, my
grandmother became close friends with several elderly ladies from these
communities, who would sometimes go to her house and play board games with her
on weekdays when she was home alone. Things developed from there. The board game
group quickly became a book club, a knitting club, an orchid-growing club, and
eventually a lunch club, where the members took turns cooking a dish for the
group and teaching the other members how to make it.

This recipe started from chicken biryani, a classic South Asian chicken and rice
dish that Fatima, one of the lunch club members, got from her Pakistani
mother-in-law, who had settled in Thailand. Looking at the ingredients, I can
tell that Fatima’s mother-in-law must have simplified it a great deal, as it
barely resembles chicken biryani as it is traditionally made in South Asia.
Maybe several key South Asian ingredients weren’t widely available in Thailand
when she immigrated. Or maybe Fatima’s mother-in-law was just having fun with
it. Regardless, it was a favorite among the lunch club ladies.

Fatima cooked marinated chicken thighs on a charcoal grill and nestled them in a
bed of fried rice before smoking the finished dish using the dhungar method,
which imparted the smoky, buttery scent that my grandmother remembered. She used
Thai jasmine rice instead of basmati rice, which is typically used in South
Asian cooking, and served the dish with her own hot and tangy mint sauce.


DIRECTIONS

 1. To marinate the chicken: Make two or three evenly spaced gashes on the meaty
    side of each chicken thigh. In a large bowl, combine the yogurt, ginger,
    garlic, curry powder, salt, and cayenne and mix well. Add the chicken and
    turn to coat evenly. Cover and refrigerate for 4 to 6 hours.
 2. Just before you light the grill, make the sauce: In a blender, combine the
    chiles, mint, cilantro, sugar, salt, and lime juice and blend until not
    quite smooth; tiny bits of the ingredients should be visible. Taste and
    adjust the seasoning with more salt and lime juice if needed, aiming for
    sour, sweet, and very spicy notes. Set aside at room temperature until
    serving time.
 3. Start the fried rice by frying the shallots: Put a fine-mesh sieve over a
    small heatproof bowl. In a small frying pan, combine the oil and shallots
    over medium heat and cook, stirring constantly, until the shallots are
    golden brown and crispy, 5 to 7 minutes. Immediately pour the contents of
    the pan into the sieve. Let the shallots and oil cool separately.
 4. Prepare a medium-high fire (400° to 450°F) in a charcoal grill using the
    two-zone method.
 5. While the coals are heating, finish the fried rice: In a large wok or frying
    pan, heat 2 tablespoons of the shallot-flavored oil over high heat. Add the
    garlic and chiles and fry until the chiles have softened a bit, about 1
    minute. Stir in the raisins, bouillon granules, curry powder, turmeric, and
    salt and fry just until the spices are dispersed (if the pan is too dry, add
    a few tablespoons of water). Add the rice and stir-fry until heated through
    and the rice is evenly tinted yellow, 1 to 2 minutes. Transfer to a Dutch
    oven or other large, heavy pot with a tight-fitting lid. Put the ghee in a
    small heatproof container and place it in the middle of the rice, pushing
    down slightly to make sure it stays in place and won’t tip over. Put the lid
    on the pot to keep the rice warm.
 6. When the coals are covered with white ash and the grate is hot, oil the
    grate thoroughly. Place the chicken in the center of the grill between the
    hot side and the hold side. Cook the thighs with the vents half-opened,
    flipping them and moving them back and forth between the hold side and the
    hot side every 3 to 5 minutes. Along the way, brush them with the remaining
    shallot oil, being careful of flare-ups. The chicken pieces are ready when
    they are golden brown and the internal temperature in the thickest part of a
    thigh away from bone registers 165°F, about 30 minutes.
 7. Using tongs, transfer the chicken pieces to the rice pot, arranging them
    around the ghee container and pushing them down into the rice—or even
    burying them in the rice. Take one or two pieces of burning charcoal from
    the grill and place them in the ghee container. After the initial sizzle,
    quickly cover the pot, sealing any gaps with kitchen towels to trap the
    smoke inside. Leave the pot undisturbed for 15 minutes.
 8. Uncover the pot and remove the ghee container. (Alternatively, to dazzle
    your guests, take the entire pot to the table and remove the lid in front of
    them, letting the smoke billow out.) Sprinkle the fried shallots over the
    dish and serve warm with the sauce.

Reprinted with permission from Flavors of the Southeast Asian Grill: Classic
Recipes for Seafood and Meats Cooked Over Charcoal by Leela Punyaratabandhu.
Copyright© 2020 shesimmers.com. Photographs copyright ©2020 by David Loftus.
Published by Ten Speed Press, an imprint of Penguin Random House.

Read More
Where to Buy
Amazon Barnes & Noble IndieBound iBooks


FLAVORS OF THE SOUTHEAST ASIAN GRILL: CLASSIC RECIPES FOR SEAFOOD AND MEATS
COOKED OVER CHARCOAL

LEELA PUNYARATABANDHU



Cook with us.

Get our freshest features and recipes weekly.

go


By clicking Go, I acknowledge that I have read and agree to the Penguin Random
House Privacy Policy and Terms of Use and agree to receive news and updates from
TASTE and Penguin Random House.

MOST RECENT FEATURES

We’ve Underestimated Sprinkles
March 22, 2022
A Kimchi for Every Dish. A Knife Cut for Every Kimchi.
March 21, 2022
TASTE Podcast 97: Ali Slagle
March 18, 2022
View All

MOST RECENT RECIPES

Sesame-Soy Deviled Eggs
March 18, 2022
Cheeseburger Kimbap
March 18, 2022
Seolleongtang Noodles with Scallion Gremolata
March 18, 2022
View All

FROM INSTAGRAM


Get TASTE (Almost) Daily
The latest in food culture, cooking, and more.
Great! You've signed up successfully!
We are experiencing an error, please try again.
Email Address Subscribe By clicking Subscribe, I acknowledge that I have read
and agree to the Penguin Random House Privacy Policy and Terms of Use and agree
to receive news and updates from TASTE and Penguin Random House.
Tastebook General
Tastebook Promo

About Us Privacy & Cookies Terms
Do Not Sell My Personal Information
Copyright 2022 - Taste, A Division of Penguin Random House LLC.
All Rights Reserved.