Sunday, April 3, 2011

Caribbean Chicken and Rice

3 leg quarters cut into large pieces, washed and pat dry
1 tablespoon dark soy sauce
4 tablespoons Kecap Manis (or C’bean Chinese Sauce), divided
1 heaping tablespoon green seasoning
2 teaspoons five-spice powder, divided
1 teaspoon grated garlic
1 tablespoon finely grated fresh ginger, divided
Salt and black pepper to taste
2 cups long grain white rice
3 cups water
Canola oil
1 tablespoon fine chopped fresh ginger
3 clove garlic, smashed
Minced hot pepper to taste
½ cup diced carrots
½ cup green peas (fresh or defrosted)
½ cup diced bell peppers (red, green & yellow)
½ teaspoon MSG
2 teaspoons toasted sesame oil
2 eggs, beaten and lightly fried, and cut up
½ cup thinly sliced green onions (white & green parts)
Prep Ahead:
1. Add chicken, soy sauce, 2-tablespoons, Kecap Manis or Chinese sauce, green seasoning, 1-teaspoon 5-spice powder, grated garlic and ½ tablespoon grated garlic and salt and pepper to taste to a bowl and mix together. Set aside to marinate
2. Wash the rice about 3 – 5 times until water runs clear
3. Add rice, water, 1-tablespoon oil and salt to taste to pot. Stir, cover pot, set on high heat and bring to a boil. As soon as the pot comes to a boil, reduce heat to summer and let cook for 25 minutes. At the end of that time, remove the pot from the heat and leave untouched for 10 minutes then remove cover, fluff rice and spread it out on a large baking sheet to cool completely
1. Heat 2 tablespoons oil to large karahi/wok or deep frying pan
2. Remove chicken from marinade and sauté in pan. Let both side brown. Pour marinade and enough water to cook chicken, cover and cook until chicken is cooked through and there is just a little thick sauce remaining. Remove the pan from the stove and transfer the chicken and sauce to a bowl and set aside
3. Wipe the pan clean and add another 2 tablespoons oil and place on high heat
4. Add chopped ginger, smashed garlic and minced hot pepper and sauté for 30 seconds
5. Add carrots and cook for 30 – 45 seconds
6. Add peas, peppers and rice to pan and stir to mix; let cook for 2 – 3 minutes or until the rice is heated through
7. Sprinkle 5-spice powder, MSG, grated ginger, salt and pepper to taste and toss to mix thoroughly
8. Drizzle in sesame oil along with remainder 2-tablespoons Kecap Manis/Chinese Sauce and toss; cook for another minute
9. Add cooked chicken and drippings along with eggs to rice and toss to mix. Cook for another minute and serve garnished with green onions.

No comments:

Post a Comment