Golden Rice and Chicken with Hot Chili Dipping Sauce

From the kitchen of One Perfect Bite...I am still baching it and spending as little time as possible in the kitchen. I'm on the prowl for easy-in, easy-out recipes and fortunately I had quite a few that I could pull from my recipe roster. Not all of them have universal appeal, but the recipe I'm sharing tonight is one that I think most of you will enjoy. It is a quick chicken and rice combo that has its roots in the kitchens of Vietnam. It takes all of 15 minutes to prepare but it packs a true flavor punch while still retaining a lightness that is perfect for spring and summer meals. The base of the dish is a turmeric-scented rice that is paired with herbed and shredded chicken. The dish is redolent with fragrant Thai basil and cilantro, each of which add tremendously to the flavor of the finished dish. A final squeeze of lemon adds the acid that is needed to give the dish balance. If I had to sum up this dish in a single word, "fresh" is what comes to mind. This is a perfect warm weather meal. It can be made with rotisserie chicken and that makes assembly of the dish especially fast and simple. The herb and chicken mixture can also be used to fill softened rice wrappers if you prefer not to use the jasmine rice. The ratio of water to rice in this dish is unexpected, but rice prepared in this manner retains some texture that adds interest to finished entree. If you prefer softer rice use the standard 2 to 1 ratio. I do hope you'll give this lovely dish a try. Here is how it is made.

Golden Rice and Chicken with Hot Chili Dipping Sauce...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
1 garlic clove, minced
1/2 tablespoon oil
1/8 teaspoon turmeric
1 cup jasmine rice, rinsed
1 cup chicken broth
Salt
Ground pepper
3 cups shredded cooked chicken
1/2 small white onion, thinly sliced
1/2 cup torn Thai basil
1/2 cup cilantro leaves
Lemon wedges
Dipping Sauce
1/4 cup soy sauce
1 tablespoon Sriracha chile sauce

Directions:
1) Combine garlic and oil in a small saucepan and cook over moderate heat until garlic is fragrant, about 1 minute. Add turmeric and rice and cook for 1 minute. Add broth and bring to a boil. Cover and cook over low heat for 10 minutes. Remove  pan from  heat and let stand for 5 minutes. Fluff  rice, season with salt and pepper to taste and cover.
2) Combine  chicken with onion, basil, cilantro and 1 tablespoon  fresh lemon juice in a bowl and toss to mix well.  Transfer an equal portion of rice and chicken mixture to 4 individual serving plates.  In a small bowl, combine soy sauce and Sriracha. Serve with dipping sauce and lemon wedges. Yield: 4 servings.






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Jasmine Rice with Scallion Greens and Salted Peanuts

From the kitchen of One Perfect Bite...Most cooks who live in the Pacific Northwest have an impressive array of recipes for salmon. The collection comes with the territory. Salmon is abundant here and while it's not inexpensive, even wild varieties are reasonably priced and can be found in all large markets. That means that most of us consume a lot of salmon in the course of a year. My family has a special fondness for miso-glazed salmon and I prepare it often. The glaze is delicious, but its Asian overtones limit the types of dishes that can accompany the fish. While long grain white rice is a logical and perfectly serviceable choice, it gets boring very quickly. Several years ago, Gourmet Magazine featured a recipe for jasmine rice that solved my problems. The rice, which is grown primarily in Thailand, is long grained and has a distinctive nutty taste. It also has a rich aroma that makes it a favorite of many rice connoisseurs. It, unfortunately, can be difficult to make and can become gummy if not properly cooked. The trick to making it successfully lies in thoroughly rinsing the grains before cooking, and then restricting the amount of water in which the grains are steamed or boiled. In Thailand, the rice is actually wrapped in a bundle and steamed over boiling water. Alternately, the rice and water should be added to the pot at the same time and brought to a rolling boil before the heat is reduced to the slow simmer that will complete the cooking. The rice should be allowed to sit, covered, in its pan for about 5 minutes after being taken off the heat. It can then be fluffed with forks and other ingredients, such as scallion greens and peanuts, can be added. This is a really lovely way to prepare rice to serve with Asian dishes. It is not hard to make once you get the hang of things. Obviously, a rice maker would make short work of this, but not all of us have one in our kitchens. This recipe is meant for pioneers. Here's how the rice is made.

Jasmine Rice with Scallion Greens and Salted Peanuts...from the kitchen of One Perfect Bite inspired by Gourmet magazine

Ingredients:
2 cups jasmine rice
2 cups water
1 cup reduced-sodium chicken broth
1/2 cup salted roasted peanuts (2 1/2 oz), finely chopped
2/3 cup thinly sliced scallion greens

Directions:
1) Wash rice in several changes of cold water in a bowl until water is almost clear, then drain rice well in a sieve.
2) Bring rice, water, and broth to a boil in a 3- to 4-quart heavy saucepan, then reduce heat to low and cook, covered, until rice is tender and water is absorbed, 12 to 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork, then stir in peanuts and scallion greens. Yield: 8 servings.

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