Thai Stuffed Spicy Oranges Ma Gur
Discover the perfect harmony of sweet, tangy, and spicy with "Thai Stuffed Spicy Oranges Ma Gur," a vibrant and unique dish that promises to impress. This recipe transforms oranges into edible bowls filled with a tantalizing mixture of savory ground chicken, aromatic jasmine rice, and bold Thai flavors like lemongrass, bird’s eye chilies, fish sauce, and a touch of palm sugar. The addition of fresh orange juice and pulp in the filling creates a delightful citrusy zing, while a quick steam allows the flavors to meld beautifully and the orange shells to soften slightly. Finished with a garnish of fresh cilantro, these stunning stuffed oranges make for an unforgettable appetizer or side dish that's as visually striking as it is delicious. Perfect for food enthusiasts looking to explore authentic Thai fusion cuisine, this dish is a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 4 whole Oranges
- 250 grams Ground chicken
- 100 grams Cooked jasmine rice
- 2 tablespoons Fresh lemongrass (finely minced)
- 3 pieces Thai bird’s eye chilies (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Palm sugar or brown sugar
- 2 tablespoons Cilantro leaves (chopped, for garnish)
- 1 tablespoon Vegetable oil
Instructions
Slice the top off each orange and carefully scoop out the pulp and juice with a spoon, leaving the skins intact to use as bowls. Reserve the orange juice and pulp in a bowl for later use.
Heat the vegetable oil in a skillet over medium heat. Add the minced garlic, ginger, and lemongrass. Sauté for 1-2 minutes until fragrant.
Add the ground chicken to the skillet and cook until browned, breaking it into small pieces with a wooden spoon.
Stir in the chopped Thai bird's eye chilies, fish sauce, soy sauce, and palm sugar. Mix well to ensure even distribution of flavors.
Add the cooked jasmine rice to the skillet and toss to combine with the chicken mixture. Cook for another 2 minutes.
Stir in 2-3 tablespoons of the reserved orange juice and some finely chopped segments from the orange pulp to add a hint of citrus flavor to the stuffing. Cook for 1 more minute, then remove from heat.
Spoon the spicy chicken and rice mixture into the hollowed-out orange shells, pressing gently to pack them evenly.
Place the stuffed oranges in a steamer basket, cover, and steam for 5-7 minutes to allow the flavors to meld and the orange shells to soften slightly.
Remove the oranges from the steamer and garnish with chopped cilantro leaves.
Serve warm and enjoy this delightful fusion of sweet, tangy, and spicy flavors!
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 3268 mg | 142% | |
| Total Carbohydrate | 107.4 g | 39% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 50.4 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2603 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
