Ouces Sugar

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Ouces Sugar to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Ouces Sugar, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 cloves garlic
• 1 red chilli
• 1 lemon grass (soft end crushed)
• 1 juice and zest of 1 lime
• 1 oil for frying
• 120 g thai fragrance rice
• 100 ml coconut milk and 200ml water (mixed)
• 1 pn salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

GARNISH- 1 deep fried carrot 1 chopped chives 1 spring onion Instructions In a pan put the vinegar, sugar, garlic, chilli, lemon grass, lime zest and juice

Step 2: Technique & Execution

Bring to the boil and cook for 5 minutes

Step 3: Technique & Execution

Pour into a container and allow to cool

Step 4: Technique & Execution

Cut chicken breasts into 1 inch cubes and thread onto skewers, allowing 3 skewers per person

Step 5: Technique & Execution

Place into a dish and cover with half of the dipping sauce

Step 6: Technique & Execution

Allow to marinate while you cook the rice