Chicken Rice
Recipe Courtesy of The Spice House |
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Ingredients Sweet Pickle: 1 small cucumber, thinly sliced Chicken: 2 chicken breasts, with skin, halved Rice: 2 Tablespoons peanut oil |
Spicy Dip: 1 Tablespoon crushed red pepper Soup: 4 cups chicken broth Ginger Scallion Dip: 2 Tablespoon ginger paste1 Tablespoon scallion, chopped 2 Tablespoons peanut oil salt, to taste |
Preparation Sweet Pickle: Combine sugar with vinegar until sugar has completely dissolved. Add cucumber and carrot. Cover and chill in the refrigerator for at least 24 hours. Chicken: Rub chicken breasts with salt. Steam, skin side up, for about 15 minutes, or until just cooked. Let cool to room temperature and slice. Rice: heat oil until hot. Saute ginger paste and mashed garlic for a couple of minutes until fragrant. Add rice and saute until slightly translucent. Add chicken broth. Bring to a boil. Cover slightly and simmer for 15 minutes. Turn the heat off and cover tightly. Let sit for at least 15 minutes. Fluff before serving. Soup: Bring chicken broth to a boil. Add mustard greens and simmer covered for 15 minutes. Dips: Combine ingredients for each dip in small dipping bowls. |