🐔 Thai-nanese Chicken Rice Thanksgiving Set

Microwave

1. Remove the 2 sauces and cucumbers.

2. Drizzle water over chicken and rice, cover with damp paper towel, and microwave 2-4 minutes. Serve with the 2 sauces and cucumbers.

3. Microwave soup 2-4 minutes. 

4. Microwave steamed vegetables with sesame-soy dressing 1-3 minutes.

5. Drizzle water over sticky rice, cover with damp paper towel, microwave 1-2 minutes until soft and warm, pour white coconut sauce over warm sticky rice. Serve with cold mango.

6. If needed, crisp up chicken skin in an air fryer or toaster oven. Try to exclude the seasonings and toss them back in after the skin is reheated.

Steamer

1. Steam chicken and rice 5-10 minutes. 

2. Reboil soup until just bubbling. Serve with the 2 sauces and cucumbers. 

3. Steam vegetables 3-5 minutes, adding sesame-soy dressing during the last minute.

4. Steam sticky rice 3-5 minutes, adding coconut sauce during the last minute. Serve with cold mango. 

5. If needed, crisp up chicken skin in an air fryer or toaster oven. Try to exclude the seasonings and toss them back in after the skin is reheated.

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🐣 Thai-nanese Chicken Rice

Microwave

1. Remove the 2 sauces and cucumbers.

2. Drizzle water over chicken and rice, cover with damp paper towel, and microwave 2-4 minutes. Serve with the 2 sauces and cucumbers.

3. Microwave soup 2-4 minutes. 

Steamer

1. Steam chicken and rice 5-10 minutes. 

2. Reboil soup until just bubbling. Serve with the 2 sauces and cucumbers. 

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🍗 Fried Chicken Larb

Frying Pan

1. Coat pan generously with neutral oil so that the pan is a little flooded.

2. Turn the stove to high heat. Wait until the oil is hot but not excessively smoking.

3. Do not cut the chicken. To ensure a crispy skin, fry for 1.5-2 minutes on high heat depending on chicken thickness, flipping halfway. Be careful. If the chicken burns or the oil smokes excessively, lower the heat.

4. To thoroughly heat the inside, turn the stove down to medium low heat. Continue frying for 2-3 more minutes depending on chicken thickness, flipping halfway.

5. Let the chicken cool and crisp up on a rack for about 5 minutes.

6. Cut into 2 inch cubes.

7. Put chicken in the given paper container. Pour larb herb & spice over it. Close the lid and shake well. Enjoy and thank me later!

Air Fryer

1.  Set the air-fryer to 400° F.

2. Fry the chicken piece(s) whole for 6-10 minutes depending on chicken thickness. Flip. Then fry for another 6-10 minutes.

3. Let the chicken cool and crisp up on a rack for about 5 minutes.

4. Cut into 2 inch cubes.

5. Put chicken in the given paper container. Pour larb herb & spice over it. Close the lid and shake well. Enjoy and thank me later!

Deep Fryer

1.  Pre-heat oil in a deep-fryer to 380° F.

2. Fry the fry chicken piece(s) whole for 2-2.5 minutes depending on chicken thickness.

3. Let the chicken cool and crisp up on a rack for about 5 minutes.

4. Cut into 2 inch cubes.

5. Put chicken in the given paper container. Pour larb herb & spice over it. Close the lid and shake well. Enjoy and thank me later!

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🥬 Fried Tofu Larb

Frying Pan

1. Coat pan generously with neutral oil so that the pan is a little flooded.

2. Turn the stove to high heat. Wait until the oil is hot but not excessively smoking.

3. To ensure a crispy skin, fry for 2 minutes on high heat, flipping halfway. Be careful. If the tofu burns or the oil smokes excessively, lower the heat.

4. Let the tofu cool and crisp up on a rack for about 5 minutes.

5. Put tofu in the given paper container. Pour larb herb & spice over it. Close the lid and shake well. Enjoy and thank me later!

Air Fryer

1. Pre-heat the air-fryer to 400 F.

2. Fry the tofus for 5 minutes. Flip. Then fry for another 5 minutes.

3. Let the tofu cool on a rack for about 5 minutes.

4. Put tofu in the given paper container. Pour larb herb & spice over it. Close the lid and shake well. Enjoy and thank me later!

Deep Fryer

1. Pre-heat oil in a deep-fryer to 380 F.

2. Fry the tofu for 2 and a half minutes.

3. Let the tofu cool on a rack for about 5 minutes.

4.  Put tofu in the given paper container. Pour larb herb & spice over it. Close the lid and shake well. Enjoy and thank me later!

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🥭 Mango Sticky Rice 

1. Reheat coconut sticky rice. Do not reheat mango and sauce.

2. Sprinkle sticky rice with 1 tbsp of water.

3. Loosely cover with lid.

4. Microwave on high for 1 - 3 minutes until rice is soft and warm.

5. Mix well. Pour sauce over rice.

6. Enjoy with cold mango!