Nan Toki

Nan Toki is a traditional Burmese dish that offers a delightful burst of flavors. Originating from Myanmar, this dish is known for its unique taste, combining savory and spicy elements with the aromatic influence of native herbs. It's a popular staple in Burmese cuisine, often enjoyed during special occasions and celebrations. The name 'Nan Toki' signifies the essence of rice, as 'Nan' refers to rice and 'Toki' means 'to cook'. This dish brings families together around the dining table, reflecting the communal spirit and warmth of Burmese culture.

This recipe will guide you through the various stages of preparing Nan Toki, from gathering the freshest ingredients to perfecting the cooking process. Whether you're enjoying it with loved ones or exploring new culinary territories, Nan Toki promises an unforgettable dining experience.

Ingredients

• Rice - 2 cups
• Chicken - 1 pound, cubed
• Coconut Milk - 1 cup
• Onion - 1 large, sliced
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Turmeric - 1 teaspoon
• Chili Powder - 1 teaspoon
• Lemongrass - 1 stalk, bruised
• Fish Sauce - 2 tablespoons
• Vegetable Oil - 2 tablespoons
• Salt - to taste
• Water - 3 cups

Preparation

Step 1: Preparing the Marinade

In a large bowl, combine the chicken with half of the turmeric, chili powder, garlic, and fish sauce. Mix well to ensure that the chicken is fully covered in the spices. Let it marinate for at least 30 minutes to allow the flavors to penetrate the meat.

Step 2: Preparing the Rice

Wash the rice thoroughly under running water. This helps remove excess starch and prevents the rice from becoming too sticky. Once rinsed, soak the rice in cold water for about 20 minutes. Drain and set aside.

Cooking Process

Step 1: Cooking the Chicken

In a large pan, heat the vegetable oil over medium heat. Add the onion, sautéing until it becomes translucent. Follow by adding the remaining garlic and ginger, stirring until aromatic. Increase the heat slightly and add the marinated chicken. Cook until the chicken is browned on all sides.

Step 2: Incorporating the Coconut Milk

Reduce the heat to low and stir in the coconut milk. Allow the chicken to simmer in this creamy base, absorb the flavors for about 15 minutes.

Step 3: Cooking the Rice

In a separate pot, bring 3 cups of water to a boil. Add the soaked rice along with the bruised lemongrass and a pinch of salt. Cover and cook the rice on low heat for 15 minutes or until the water is fully absorbed.

Step 4: Combining the Ingredients

Once the rice is cooked, gently fold it into the chicken and coconut milk mixture. Make sure that all the ingredients are evenly distributed and the rice is well-coated with the creamy sauce.

Enjoying Nan Toki

Nan Toki is best enjoyed hot, straight from the pot. Serve it in a wide dish, garnished with fresh herbs like cilantro or mint if desired. This dish pairs well with side salads or steamed vegetables for a more balanced meal. Its rich flavor profile is complemented by a mild spiced tea or a chilled glass of lime soda.

For a traditional touch, serve Nan Toki with pickled vegetables or a spicy dip to add an extra layer of flavor. Its aromatic profile and creamy texture make it a comfort dish perfect for sharing amongst family and friends.

The beauty of Nan Toki lies in its adaptability; whether you wish to add more chili powder for heat or substitute fish sauce with soy sauce for a milder taste, it's a dish that welcomes creativity while staying true to its roots.