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Food, culture and identity

Chicken Krapow Rice


  • Steamed jasmine rice: 180 grams
  • Chicken mince: 80 gms
  • Chopped garlic: 10 Gms
  • Chopped bird eye chilli: 10 gms
  • Chopped red onions: 5 Gms
  • Thai red chilli sliced: 5 Gms
  • Haricot beans chopped: 10 Gms
  • Fresh Basil leaves: 2 nos
  • Fish sauce: 5 ml
  • Non veg oyster sauce: 8 ml
  • Dark soy sauce: 10 ml
  • Chilli paste: 5 Gms
  • Chilli oil: 5 ml
  • Sugar: 5 Gms
  • Chicken broth powder: 8 grams
  • Potato starch: 5 grams


  • Heat the wok with oil, sauté garlic, onion and chilli. Add chicken and cook.
  • Toss the steam rice with basil leaves, Thai chilli and seasoning.
  • Separately, sauté garlic and chilli in wok and chicken stock to it.
  • Add oyster sauce, fish sauce, dark soy and seasoning to it and thicken with potato starch.
  • Add the rice in a serving bowl and top with the chicken krapow sauce, While serving pour the hot sauce on rice clay pot.

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