“Gourmet Gluten-Free Thai Breakfast Feast: Coconut Rice Bowl with Poached Eggs, Grilled Chicken Skewers & Crispy Shallots”

Allergens

None

Ingredients

• 2 cups jasmine rice
• 1 can (14 oz) coconut milk
• 2 cups water
• 3 boneless, skinless chicken breasts
• 8 shallots, thinly sliced
• 4 large eggs
• 1/4 cup fresh cilantro leaves, for garnish
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine the jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand for 5 minutes.
2. Preheat grill or broiler to medium high heat. Season chicken breasts with salt and pepper. Grill or broil for 6 7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes, then slice into bite sized pieces.
3. In a small saucepan of boiling water, gently simmer the eggs for about 4 5 minutes. Remove with a slotted spoon and transfer to a bowl of ice water to stop cooking. Once cooled, carefully peel and set aside.
4. In a small frying pan, heat 1 inch of oil over medium high heat. Fry the sliced shallots until golden brown and crispy, about 2 3 minutes. Remove with a slotted spoon and drain on paper towels.
5. To assemble the dish, divide coconut rice among 6 bowls. Top each bowl with a poached egg, grilled chicken pieces, and a sprinkle of fried shallots. Garnish with cilantro leaves and serve immediately.

Chef’s Insight

This gluten-free Thai breakfast feast showcases the perfect balance of flavors and textures, from the creamy coconut rice to the tender grilled chicken and crispy fried shallots. The poached eggs add a touch of luxury to this already sumptuous meal.

Notes

This dish can be easily adapted to accommodate various dietary preferences and restrictions.