I can’t wait to make this version of chicken and rice. It looks so delicious. On top of that, it has ingredients you may already have. Nothing gets wasted. Not even extra chicken fat. That gets used to season oil for rice cooking. I have no doubt she at the remaining leftover chicken skin after rendering out the fat.
Since finding Marion’s Kithen I have truly developed an appreciation for Thai cooking. Thai cooking for average folks is about simply use what you’ve got and keeping a well organized and stocked pantry.
Welcome to Scratch Kitchen! 