CHICKEN*****Indonesian Rice Bowl

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This was excellent for both. D said he would eat it any time and he always likes the leftovers.

15/02/12 - I used leftover Orange Teriyaki Slow Cooker chicken thighs, shredded. VVG if on hand.

25/03/15 - Most recently, I topped my serving with some thinly sliced fresh red chili and a couple of tablespoons fresh cilantro then squeezed two juicy lime wedges over all - which I liked very much.

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  • 3
  • 60 mins

Ingredients

  • RICE:
  • 3 servings
  • 1/2 (regular) cup Thai jasmine rice
  • 1/2 cup + 1 tablespoon chicken broth
  • 1 cup frozen peas
  • 1 1/4 cups shredded cooked chicken, leftover or poached - 5 oz. is perfect
  • 1/4 cup hot chicken broth
  • SAUCE:
  • 3 tbsp. smooth or crunchy peanut butter
  • 1/4 cup chicken broth
  • 1/2 tbsp. sherry or mirin
  • 1 tbsp. rice vinegar
  • 1 tsp. grated fresh ginger
  • pinch cayenne pepper (two shakes)
  • 1/4 tsp. sugar
  • 1 clove garlic, minced
  • 2 green onions, sliced
  • pinch of coarse sea salt and freshly ground black pepper, to taste
  • 1 tsp. sesame oil
  • 2 tablespoons fried shallots and sprinkle of Gomasio (to serve)
  • GOMASIO:
  • 1 tablespoon toasted sesame seeds
  • 1/4 teaspoon Maldon salt
  • OPTIONAL CONDIMENTS:
  • Chutney, chopped roasted cashews or peanuts, sliced bananas, raisins, unsweetened shredded coconut, minced fresh cilantro, mandarin orange segments, chopped apples, plain yogurt (haven't tried any of these other than the cilantro)

Preparation

Step 1

* Wash the rice and drain. Add the rice and the broth to the rice cooker bowl and swirl to combine. Close the cover and set for regular cycle (40 - 55 minutes)

* Combine all the sauce ingredients and cook over low heat, stirring a few times, until it thickens and achieves a sauce-like consistency. Set aside.

* When the machine switches to keep warm, warm the peas and the chicken briefly in the microwave then sprinkle them on top of the rice. Close the cover and let steam on Keep Warm for 20 minutes.

* For the gomasio, add the sesame seeds and Maldon salt to a pestle and mortar and grind until a coarse texture is achieved.

* When ready to serve, pour the remaining 1/4 cup of stock into the sauce mixture to thin it out and heat until hot then pour over the rice and stir gently to combine. Plate and top with the cashews, fried shallots and a sprinkle of Gomasio. Pass the optional condiments separately, if desired.

Nutrition Facts (without optional condiments):
3 Servings

Calories 374.0
Total Fat 12.7 g
Saturated Fat 2.1 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 1.2 g
Cholesterol 30.8 mg
Sodium 363.1 mg
Potassium 237.3 mg
Total Carbohydrate 44.1 g
Dietary Fiber 4.6 g
Sugars 5.2 g
Protein 21.7 g

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