Num Ansom Chek

Ingredients

Scallions

6, finely chopped

Banana leaves

6, large

Salt

1 teaspoon

Fish sauce

1 tablespoon

Soy sauce

1 tablespoon

Ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Coconut milk

1 cup

Chicken thighs

6 pieces, boneless and skinless

Sticky rice

3 cups

Instructions

1. Begin by soaking the sticky rice in water for at least 4 hours, or preferably overnight.
2. In a large mixing bowl, combine the chicken thighs, coconut milk, minced garlic, grated ginger, soy sauce, fish sauce, and salt. Ensure the chicken is well-coated with the marinade and let it rest for 30 minutes.
3. After marinating, drain the soaked sticky rice and rinse it with cold water. Steam the rice for about 20 minutes until it becomes tender and sticky.
4. Preheat your oven to 350°F (175°C).
5. Lay out a banana leaf on a flat surface. Place a portion of the steamed sticky rice in the center of the leaf, followed by a marinated chicken thigh. Sprinkle some finely chopped scallions over the chicken.
6. Fold the banana leaf to form a neat package, ensuring the contents are fully enclosed. Secure the leaf package with toothpicks or kitchen twine.
7. Repeat this process with the remaining ingredients until you have 6 leaf packages.
8. Bake these on a baking sheet for an hour, or until the chicken is thoroughly cooked.
9. Serve your Num Ansom Chek hot, and enjoy the fusion of flavors. Be careful while unwrapping the banana leaf!