One-pot Asian rice

Chatelaine 0

( 46 ratings )

Preparation time:
15 minutes
Total time:
35 minutes
Makes:
4 Servings
Roberto Caruso


 
Roberto Caruso

Ingredients

  • 1 tbsp canola oil
  • skinless, boneless chicken thighs
  • garlic cloves, minced
  • 1 tbsp minced ginger
  • 1 1/2 cup jasmine rice, rinsed well and drained
  • 3 cups no-salt chicken broth
  • 3 tbsp hoisin sauce
  • 1 to 2 tsp chili-garlic sauce
  • 113 g pkg fresh shiitake mushrooms, stems removed and quartered
  • stalks gai lan or 8 baby bok choy
  • 1 tsp dark sesame oil

Instructions

  • Heat a large pot over medium-high. Add canola oil, then chicken. Cook until golden brown, 2 to 3 min per side. Transfer chicken to a plate. Add garlic, ginger and rice to pot. Cook, stirring constantly, for 1 min. Add broth. Stir in hoisin and chili-garlic sauce. Arrange mushrooms and chicken over rice and broth. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until rice is almost tender, 10 to 12 min.
  • Remove lid. Lay greens over chicken and rice. Cover and continue simmering until greens are just tender, about 5 more min. Drizzle sesame oil over finished dish before serving.

Wine Pairings:


FRAGRANT CHICKEN RICE
Pair it with: A complex grape.
Although the variety is native to France’s northern Rhone valley, some of the world’s oldest marsanne vines grow in Tahbilk in Australia’s Victoria region. This is a fabulously multi-layered wine that complements Asian flavours.
Our pick: p 244 Tahbilk Marsanne, Australia, $17.

Nutrition (per Serving)

calories
469 
protein
26 g
carbohydrates
65 g
fat
11 g
fibre
g
sodium
334 mg

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