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Thai Chicken and Rice (Part II)

Thai Chicken and Rice (Part II) 6.000

Renee Comet

May 2, 2007

Cook the rice in the reserved poaching liquid. Reheat the chicken and squash in the stock in which it was stored. Bring the soy-ginger sauce to room temperature. Peel and slice the cucumbers. This takes about 25 minutes.


Servings: 6
Ingredients
  • For the rice cooked in chicken stock
  • 2 tablespoons chicken fat, skimmed from the stock (see Thai Chicken and Rice, Part I; may substitute safflower oil)
  • 2 medium cloves garlic, crushed and finely chopped
  • 2 cups uncooked Thai jasmine rice or long-grain white rice
  • 3 cups reserved chicken stock (see Thai Chicken and Rice, Part I)
  • Salt (optional)
  • For serving
  • 1 medium seedless English cucumber, for garnish
  • 1/2 teaspoon freshly ground white pepper, for garnish
  • 1/2 cup loosely packed cilantro leaves, for garnish

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Directions

For the rice cooked in chicken poaching liquid: Scrape 2 tablespoons of chicken fat from atop the chicken poaching liquid (stock) and the bowl of chicken and squash. In a medium saucepan, bring the 3 cups of chicken stock over medium heat until it has warmed through. Combine the chicken fat and garlic in a large saucepan with a tight-fitting cover and cook for 1 to 2 minutes over medium heat, stirring occasionally, until the garlic is pale golden. Add the rice and cook for 2 minutes, stirring often. Add the reserved stock and increase the heat to medium-high to bring to a boil. Taste the stock for salt and add a little, if desired. Reduce the heat to low, cover and cook undisturbed for 20 minutes. Taste the rice for doneness; cook for 5 minutes, if necessary. Reserve the rice and keep it covered.

While the rice is cooking, reheat the chicken and squash in the poaching liquid in which it was stored, in a large saucepan over medium-low heat (this will take about 10 minutes).

Arrange the cucumber and the soy-ginger sauce in small serving bowls. When the rice is ready, fluff it with a fork. Pour the chicken and squash into a large bowl and sprinkle with the pepper and cilantro.

To serve, divide the rice among 6 large soup bowls. Ladle the chicken and squash over the rice at the table. Pass the cucumber and sauce separately.


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Recipe Source

Adapted from Nick Malgieri.

Tested by Jill Grisco.

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E-mail questions to the Food Section at food@washpost.com.

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Ingredients are too variable for a meaningful analysis.

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