GARLIC CHICKEN ON BOK CHOY RICE CAKES

By Trix

Fabulous appy for chinese dinner. I buy short ribs and cook for 3 hours until meat falls off the bone. Pull apart into shreds and mix with sauce...make a haystack on top of rice circles.

Ingredients

• RICE CAKES
• 2 cups (500 mL) Japanese short-grain rice (Sushi Rice)
• 1 cup (250 mL) bok choy stalks and greens, finely diced
• 2 green onions, finely chopped
• 2 tbsp (30 mL) rice vinegar
• 1 tbsp (15 mL) sugar
• 1 tsp (7 mL) salt
• 1 tsp (5 mL) sesame oil
• 2 tbsp (30 mL) toasted black
• sesame seeds
• CHICKEN
• 8 oz (250 g)
• chicken breast or short rib shredded meat to make haystacks on rice.
• 2 tbsp (30 mL) hoisin sauce
• 1 tbsp (15 mL) brown sugar
• 2 tsp (10 mL) sherry
• 1 tsp (5 mL) light soy sauce
• tsp (2 mL) Asian chili sauce
• 4 cloves garlic, finely chopped
• 2 tbsp (30 mL) vegetable oil
• 1 tsp (5 mL) sesame oil
• Finely shredded green onion to garnish

Details

Adapted from lcbo.com

Preparation

Step 1

1 To make rice cakes, cook rice according to package directions. Once cooked and while still hot, stir in bok choy, onions, rice vinegar, sugar, salt sesame seeds and oil. Scrape mixture into a greased 9 x 13-inch (3.5-L) baking pan. (smaller pan if want cakes to be 3/4 inch tall) Use the back of a large spoon to distribute the rice mixture in an even layer covering the pan. Smooth the top by using fingers dipped in cold water. Allow to cool to room temperature before covering and refrigerating for 2 hours or until firm.

2 Using a 1-inch (4.5-cm) round cutter, cut into 24 cakes. Discard excess rice and return cakes, covered, to the refrigerator under saran wrap until ready to use. Finished cakes can be made up to 2 days in advance.

3 To prepare chicken, slice breast across the width into -inch-thick (5-mm) slices, and cut each slice into roughly 2-inch (5-cm) squares. If using pork or short ribs roast at 375 for about 3 hours till falls off bone. Shred. In a small bowl, combine hoisin, brown sugar, sherry, soy, chili sauce and garlic. Heat vegetable oil over medium-high heat in a nonstick skillet, add chicken and fry until lightly browned, about 3 minutes. Remove to a small plate. Pour sauce mixture into pan, bring to a boil and reduce by half, or until sauce is thick and glossy. Return chicken and juices to the pan, simmer for an additional 30 seconds or until chicken is cooked through. If using pork add shredded pork to the sauce. Remove from heat and stir in sesame oil.

4 To assemble, place a piece of warm chicken or shredded pork on top of individual rice cakes and top each with a small amount of shredded green onion. If you like drizzle balsamic glaze over each presentation spoon or on top of appy.

Makes 24 pieces