Asian Style Chicken And Rice Pot

Automne 2004
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food and drink

BY: Lucy Waverman

A superb one-pot chicken dish. Great with a snow pea salad. Although you can use boneless chicken breasts they are a little drier than the thighs.

1 lb (500 g) boneless, skinless chicken thighs
2 tbsp (25 mL) finely chopped shallots
2 tbsp (25 mL) finely chopped ginger
2 tbsp (25 mL) finely chopped garlic
2 tbsp (25 mL) soy sauce
3 tbsp (45 mL) vegetable oil
Salt and freshly ground pepper
8 large shiitake mushrooms, stems removed, cut in half
1½ cups (375 mL) Thai Jasmine rice, rinsed
1½ cups (375 mL) chicken broth or water
1 tsp (5 mL) Asian hot chili sauce
1 cup (250 mL) green peas
½ cup (125 mL) finely chopped green onions
1 tbsp (15 mL) chopped coriander

1. Slice chicken thighs in half, or quarters if large. Place in bowl, combine shallots, ginger and garlic. Toss chicken with half of shallot mixture and all of soy sauce. Marinate for 30 minutes.

2. Heat 2 tbsp (25 mL) oil in a skillet over a medium-high heat. Remove chicken from marinade, season with salt and pepper and add to oil. Fry 1 to 2 minutes on each side, or until golden-brown but not cooked through. Remove from pan, add mushrooms and sauté 1 minute or until softened. Season mushrooms and set aside.

3. Heat remaining 1 tbsp (15 mL) oil in a large, heavy pot over medium heat. Add remaining shallot mixture and sauté 30 seconds. Stir in rice, chicken broth (or water) and chili sauce. Bring to boil. Reduce heat to low and place chicken pieces and mushrooms over rice. Cover and simmer for 10 minutes.

4. Scatter in peas and green onions and cook, covered, until both rice and chicken are cooked, about 7 to 10 minutes. Stir vegetables and chicken into rice, garnish with coriander. Serve with Spicy Citrus Sauce (recipe follows).

Serves 4


Spicy Citrus Sauce
1 tsp (5 mL) grated ginger
1 tsp (5 mL) Asian chili sauce
1 tbsp (15 mL) fish sauce
¼ cup (50 mL) water
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) lime juice
1 tbsp (15 mL) brown sugar
2 tbsp (25 mL) chopped fresh mint

1. Combine ginger, chili sauce, fish sauce, water, lemon and lime juice, brown sugar and fresh mint in a bowl. Let sit for one hour before serving.

Makes about ½ cup (125 mL)

What to Serve

LCBO#:331215
$14.95  
LCBO#:469262
$2.20