Chicken Steamed Over Ginger-Garlic Rice Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Julia Lee
We've taken a specialty of Singapore, Hainanese chicken, and adapted it for a quick dinner without sacrificing its succulence. Fresh vegetables and an intense cilantro sauce add crunch and flavor.
Ingredients
2 shallots, halved
2 1/4-in. piece ginger, peeled and thickly sliced, divided
2 garlic cloves, divided
3 tablespoons vegetable oil
2 cups long-grain rice
4 cups reduced-sodium chicken broth
2 boned, skinned chicken breast halves (about 1 1/2 lbs. total)
2 green onions, chopped
1 cup loosely packed cilantro leaves and tender stems
2 scant tbsp. lime juice, plus 2 limes
1 green jalapeño chile, sliced and stemmed
1 red jalapeño chile, sliced and stemmed
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1/2 English cucumber, sliced
Instructions
Whirl shallots, 2 slices ginger, and 1 garlic clove in a food processor until well chopped. Heat vegetable oil in a 5- to 6-qt. dutch oven over medium heat. Add shallot mixture and cook, stirring, until garlic begins to brown, about 2 minutes. Add rice and stir until well coated in oil.
Stir in broth and place chicken on top of rice. Cover and cook, without stirring, until chicken is cooked through and rice is tender, 15 to 20 minutes.
Meanwhile, purée green onions, remaining ginger and garlic, the cilantro, lime juice, green jalapeño, soy sauce, sesame oil, and 2 tbsp. water in a blender. Transfer to a bowl. Cut limes into wedges.
Lift chicken from pot and slice. Transfer rice to a platter and arrange chicken on top. Serve with limes, sliced red jalapeño and cucumber, and cilantro-ginger sauce.
Note: Nutritional analysis is per serving, with 2 tbsp. sauce
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