Last Update: 01/13/2009
Today's Menu 2 #5
Ethnic Chicken Rice
|
Steamed Chicken Breast Rice Liquid/juice saved from steaming chicken Sake Ginger Cilantro Japanese Basil Cucumber Garlic Salt Black Pepper Sesame Oil Miso Vinegar Sesame Oil Sugar |
1 2 Cups 1 Tablespoon 2 Tablespoon 2 Pieces As desired 4 Sheets 2 ½ Piece ½ Teaspoon As desired ½ Teaspoon 1 Tablespoon 2 Tablespoon 1 Teaspoons 1 Teaspoon ½ Teaspoon |
- Put 2 cups of rice, water (for 2 cups of rice), 1 tablespoon of Nam Pla, 2 tablespoon of sake and juice from chicken in a rice cooker and mix. Leave it for 15 minutes.
- Cut ginger into stripes.
- Cut cilantro leaf coarsely. Tear Japanese basil.
- Cut off the ends of the cucumbers, gently smash with a rolling pin or suri-bo (stick) and roughly tear into pieces. Put the cucumbers in a bowl and rub them with salt. Add sesame oil and black pepper and mix.
- Add ginger in the rice cooker and cook.
- When the rice is cooked, put the steamed chicken on top of rice and steam it in the rice cooker for 10 minutes.
- Take out the steamed chicken and cut.
- In order to make sauce, mix grated garlic, 1 tablespoon of miso, 2 tablespoon of vinegar, 1 teaspoon of Nam Pla and 1 teaspoon of sesame oil and
½ teaspoon of sugar together in a bowl.
- Place rice on a plate, steamed chicken on top of rice, sauce on the side. Enjoy!
