About
We're going on a journey, but you can keep your suitcases in the closet! Instead, grab your chopsticks and let's head to the kitchen for some of this Taste-of-Asia Rice. Each bite will take you on an adventure filled with fluffy rice, of course, but also perfectly seasoned chicken tossed in a spicy, tangy herb salad! Your taste buds won't believe what they're tasting is real! With a squeeze of lime, Taste-of-Asia Rice is a terrific trip for two worth taking! Come along!
Ingredients
- For the chicken and the rice:
- 1 large chicken breast, skin-on
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/3 cup onions, diced
- 1/2 teaspoon turmeric
- 1 cup plus 1 tablespoon jasmine rice
- 1 1/2 cups chicken broth
- For the herb salad:
- 1/2 cup red onion, thinly sliced
- 1/4 cup green onions, sliced
- 1 small jalapeño pepper, thinly sliced
- 2 tablespoons fresh lime juice, plus more, to taste
- 2 teaspoons soy sauce
- 1 teaspoon sambal hot chili sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon freshly ground black pepper
- salt, to taste
- 1/2 cup mint leaves, freshly torn
- 1/2 cup cilantro leaves, freshly torn
- lime wedges, to taste, for serving
Directions
Step 1 -Place the chicken breast onto a cutting board and make six shallow cuts through the skin.
Step 2 -Season both sides of the chicken breast with 1 teaspoon of the salt.
Step 3 -Heat the vegetable oil in a skillet over medium high heat.
Step 4 -Add the chicken breast to the skillet, skin-side down, and sear until the skin is golden-brown and the fat has rendered out, about 5 minutes.
Step 5 -Flip the chicken breast over and cook until it reaches an internal temperature of 165 degrees F, about 5 minutes. If the oil begins to smoke before the chicken is cooked through, adjust the heat to a lower setting.
Step 6 -Transfer the chicken breast to a plate and let it rest until it is cool enough to handle.
Step 7 -Peel the skin off of the chicken, then finely chop the skin.
Step 8 -Add the chopped chicken skin to the same skillet and cook, stirring regularly, until it browns and starts getting crisp, about 3-5 minutes.
Step 9 -Add the ginger, the garlic, and 1/3 cup of the onions to the chopped skin and cook, stirring regularly, until the onions begin to turn translucent, about 5 minutes.
Step 10 -Add the turmeric and the rice to the onion mixture and cook, stirring well, until the rice is coated, about 2-3 minutes.
Step 11 -Add the broth to the rice mixture and stir to combine.
Step 12 -Adjust the heat to high and bring the rice mixture to a boil.
Step 13 -Place the lid on the pan, adjust the heat to low, and simmer the rice mixture, undisturbed, for 20 minutes.
Step 14 -Shred the chicken meat by hand or cut it into small pieces.
Step 15 -Transfer the pan from the heat and let the rice mixture rest for 10 minutes.
Step 16 -In a large bowl, add the chicken meat, 1/2 cup of the red onions, the green onions, the jalapeño pepper, 2 tablespoons of the lime juice, the soy sauce, the chili sauce, the sesame oil, the pepper, the salt, the fresh mint, and the cilantro and toss until well-combined. Taste and adjust with more of the lime juice and the salt as needed.
Step 17 -Fluff the rice mixture with a fork.
Step 18 -Serve the chicken mixture over the rice, garnished with the lime wedges.
