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Chicken Steamed over Ginger-Garlic Rice Recipe

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This recipe for Chicken Steamed over Ginger-Garlic Rice is from Christmas 2016 Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 shallots, halved
2 1/4 in. piece of ginger, peeled and thickly sliced; divided
2 garlic cloves
3 tbsp. vegetable oil
2 c. long-grain rice
4 c. chicken broth
2 boned, skinned chicken breast halves (about 1 1/2 lbs. total)
2 green onions, chopped
1 c. loosely packed cilantro leaves and tender stems
2 tbsp. lime juice, plus 2 limes
1 green jalapeno Chile, sliced and stemmed
1 red jalapeno Chile, sliced and stemmed
2 tbsp. soy sauce
2 tbsp. toasted sesame oil
1/2 English cucumber, sliced
Directions:
Directions:
Whirl shallots, 2 slices ginger, and 1 garlic clove in a food processor until well chopped. Heat vegetable oil in a 5- to 6-quart 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, puree green onions, remaining ginger and garlic, the cilantro, lime juice, green jalapeno, 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 jalapenos and cucumber, and cilantro-ginger sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is deliciously spicy. Be sure to include the cucumbers as these will cut the spice and adds only a mild flavor.

 

 

 

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