May 29, 2012

Cilantro Rice


I went to the local farmer's market by my apartment yesterday morning and just had to grab the delicious looking bok choy, cilantro, and ginger. I was instantly inspired to create a stir-fry, but I wanted to make something a little different than just serving the regular plain white rice. I actually would have loved this dish as a vegetarian plate, but the boy I cook for has to have his meat!

I also kind of "guesstimate" measurements when I cook savory dishes. I only pay real attention when I'm baking so sorry that I don't include actual measurwments of my ingredients!

Cilantro-Ginger-Lime Rice
- Japanese white rice
- chicken broth
- raw ginger
- fresh cilantro
- lime juice
- sesame oil
- canola oil
- rice vinegar
- diced garlic


I cook my rice in a rice cooker, because it always renders the best result. Instead of water, I cooked the rice in chicken broth and sliced a bit of the raw ginger to put in the pot to allow the rice to soak up that flavor.
While the rice was cooking, blend shredded ginger (peeled), 2 cups of fresh cilantro, 2 tsp of garlic, a tablespoon of canola oil, 2 tsp rice vinegar, 1 1/2 tsp lime juice, and 1/2 tsp of sesame oil in a food processor. Only use the "pulse" function so that you just blend the ingredients without liquidating the cilantro.
After the rice has finished cooked, mix in the blended cilantro seasoning with a fork, and it's ready to serve!

Chicken Bok Choy
- 2 chicken breasts (or thighs for more flavor)
- sriracha sauce
- garlic  powder
- lemon pepper
- canola oil
- rice vinegar
- soy sauce
- diced red onions
- at least 6-8 large bok choy bunches
- diced garlic
- sesame oil
- lemon juice
- shredded raw ginger


First I marinated the chicken in the sriracha, canola oil, rice vinegar, garlic powder, soy sauce, land lemon pepper. I set it aside in a bowl and moved on to prepping the rest of my ingredients - giving the chicken some time to marinate.
Heat a large pan on medium high heat with a little canola oil and cook the chicken, only about 2 minutes so that the chicken is no longer pink. Set it aside in a bowl and cover.
Saute the diced garlic, raw ginger and red onions in the same pan. Depending on how you like your onions- cook to your preference. I generally like my onions sweeter, so I cook them until they are almost transparent.
Add the bok choy, soy sauce, and some more sriracha (if desired). Cover and let cook down (about 5 minutes). Add the chicken back into the pan to re-heat- and YOU ARE READY TO SERVE on top of the rice :)

Enjoy!

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