Ginger Chicken and Steamed Jasmine Rice
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
INGREDIENTS
For the marinade:
2 tablespoons grated or minced ginger root
2 tablespoons grated or minced garlic
3 tablespoons Asian fish sauce
¼ cup low-sodium soy sauce
½ cup saki
2 tablespoons honey
1 small red pepper, sliced into thin rings
For the Chicken:
4 chicken thighs, skin on
2-3 tablespoons coconut, avocado or grapeseed oil
2 cups chicken broth
2 tablespoons tahini paste
1 tablespoon cornstarch mixed with cold water
Sliced green onions and red peppers for garnish
Cilantro sprigs for garnish
Lime wedges for garnish
For the Rice:
2 cups Jasmine rice
3 cups water
1 teaspoon kosher salt
INSTRUCTIONS
For the Marinade:
Add the grated ginger root, garlic fish sauce, soy sauce, saki, honey and red peppers to a 8x8x2-inch dish, mixing to combine well. Add the chicken thighs, turning to coat both sides. Cover the dish with plastic wrap and refrigerate for 2 hours.
To Cook the Chicken:
Add the oil to a large skillet set over medium heat and when it is hot but not smoking, lift the chicken thighs from the marinade, allowing the excess to drip back into the dish. Arrange the chicken thighs skin-side down in the skillet. Strain the marinade through a fine mesh strainer and reserve. Discard the solids.
Brown the chicken thighs for 3-5 minutes, then turn and brown them for another 3 minutes. Transfer the browned chicken to a plate and add the reserved strained marinade and the chicken broth, stirring to blend well. Return the chicken to the skillet and bring to a boil, then reduce the heat to low and simmer, partly covered for 20-25 minutes or until an instant thermometer reads 165°F.
For the Rice:
While the chicken is cooking, measure the rice into a mesh strainer, rinse the rice under cold water until the cloudy water becomes clear. Transfer the rinsed rice to a medium size saucepan with a tight fitting lid. Add the water and the kosher salt. Bring the saucepan to a boil, reduce the heat to low, cover the pan and simmer for about 20 minutes. Remove from the heat and allow to sit for 10 minutes. Fluff and reserve until ready to serve.
When the chicken is fully cooked, transfer them to a serving plate and cover with foil to keep warm. Bring the liquid in the skillet to a boil and cook for 5 minutes to partially reduce in volume. Adjust the heat to medium and whisk in the tahini sauce and the cornstarch/water. Cook, while continuing to whisk, for another minute or two and the sauce just coats the back of a spoon, and is a smooth light sauce.
To Serve:
Mound ¾ of a cup of rice to the middle of each individual plate and arrange a chicken thigh on each mound. Spoon some of the sauce on the chicken thighs, garnish with sliced green onion and red pepper rings. Add a sprig of cilantro and a lime wedge to each plate and a side vegetable if desired.
From savorthebest.com