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Posted October 14, 2004 by Nick Lindauer in Recipes
 
 

Thai Chicken and Rice With Ginger Cilantro Sauce


Poached Chicken and Steamed Rice:
1 (31/2-pound) chicken, preferably organic
Water
21/2 cups rice, preferably jasmine
2 cloves garlic, peeled and smashed
2 sprigs cilantro
1 large cucumber, unpeeled and sliced

Ginger Cilantro Sauce:
1/2 cup Japanese soy sauce (Kikkoman brand preferred)
1/4 cup grated ginger root (about 3 fingers, peeled)
1/4 cup chicken broth from cooking the chicken
1/4 cup fresh-chopped cilantro
2 tablespoons sugar
1 tablespoon rice vinegar
1/4 teaspoon hot red pepper flakes or 1 seeded and minced fresh jalapeno pepper
White pepper, to taste

To make chicken and rice: Place a 31/2-pound chicken, breast side down, in a large pot. Cover with cold water, slowly bring to a boil, reduce heat and simmer, covered, about 11/2 hours or until tender. Allow chicken to cool in broth. Reserve broth for rice, soup and Ginger Cilantro Sauce.

To 21/2 cups rice in a large pot, add 5 cups broth from cooking chicken, garlic and cilantro. Cook, covered, 25 to 30 minutes until rice is tender.

While rice cooks, slice chicken and cucumber.

To make sauce: Combine soy sauce, ginger root, chicken broth, cilantro, sugar, vinegar and hot red pepper flakes or minced jalapeno in a nonreactive small bowl; set aside.

To serve: Pack hot rice into small, deep soup bowls. Turn out mound of rice onto a plate and lay slices of warm poached chicken over rice. At table, each person ladles Ginger Cilantro Sauce over his portion and takes a few slices of cucumbers. Chicken broth sprinkled with white pepper is served in small bowls to sip along with meal. Makes about 4 servings.

Per serving: 649 calories, 26 percent calories from fat, 19 grams total fat, 195 milligrams cholesterol, 5 grams saturated fat, 75 grams protein, 41 grams carbohydrates, 1 gram total fiber, 2806 milligrams sodium.

Adapted from Marlene Parrish of the Los Angeles Times Syndicate, a division of Tribune Media Services.


Nick Lindauer

 
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