Chai's Choices: Baked Turmeric Rice Chicken and stuffed cucumber soup

HONOLULU (HawaiiNewsNow)-Chef Chai is back with a wonderfully tasty dish of baked turmeric rice chicken and cucumber soup.

Baked Turmeric Rice Chicken


4 pieces of chicken thighs and legs

4 cups long grain rice

4.5 cups chicken stock

4 tablespoon vegetable oil

1 tablespoon chopped garlic

1 tablespoon sliced shallot

½ cup raisin

1 Aloun farms sweet onion, dices

1 tablespoon Thai yellow curry paste

½ tablespoon yellow curry Powder

½ tablespoon Turmeric

5 bay leaves

salt and pepper to taste


Sauté shallot with vegetable oil in a medium low heat, until shallot turns to a golden brown, set aside and use as a garnish.

With the same pan with same oil add on garlic and onions and sweat for couple minutes.

Add on curry paste and cook for a minute, then add chicken stock, curry powder, turmeric, raisin, bay leaves, bring to a boil, add rice and stir until there is no lump in the rice.

On another pan, season chicken both sides with salt and pepper and cook both sides about 2-3 minutes on each side with vegetable oil.  Then place the chicken on top of the rice, steam for 40 minutes.  Or cover with foil then put in the oven for 30-40 minutes at 350 degree.

Serve each chicken with rice and serve with Cucumber Soup.

Stuffed Cucumber Soup


2 large cucumber

10 cups chicken stock

½ lb ground pork

½ lb shrimp, chopped

3 pieces dried Shiitake mushroom

1 tablespoon green onion, chopped

1 tablespoon Aloha Shoyu

pinch of ground black pepper


Soak dried shiitake mushroom with a warm water for about half and hour or until it soften.(hot water can speed the mushroom to soften faster).  Then thin slices and set aside.

Cut cucumber to about 1.5 inches long and remove the seed in the center with a scooper or spoon. Set aside

To make the stuffing combine shrimp, ground pork, shiitake mushroom, green onions, Aloha shoyu and black pepper.  Stuff the melon with stuffing and drops into a pot of chicken stock.  Bring to a boil, remove the scum and simmer for about 20-30 minutes depending on how soft you want your cucumber.

Season with pepper and more shoyu if need.  Some chicken broth may already contain salt make sure to taste your soup before adding any seasoning.  Topped with green onion before serve.


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