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Chicken and Rice in Clay Pot
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Recipe courtesy Mai Pham. Ingredients: 1 cup uncooked jasmine or any long-grain rice, rinsed and drained
1/2 Tbs. vegetable oil
1/4 yellow onion, sliced
2 Tbs. minced garlic cloves
2 tsp. 5-spice powder (equal parts ground cinnamon, fennel, star anise, cloves and Szechwan pepper)
1 Tbs. minced fresh ginger
4 chicken thighs, boned, skinned and cut in bite-size pieces
4 dried black mushrooms, soaked in hot water 30 minutes, steamed and halved
1-1/2 Tbs. soy sauce
1-1/4 cups homemade unsalted or canned low-sodium chicken stock
1 tsp. fish sauce
1/4 tsp. salt
1/4 cup canned straw mushrooms, drained
1/4 lb. green beans, trimmed and halved lengthwise
1 carrot, peeled and cut into 1/4" rounds
3 green onions, cut into 1/2" pieces
Fresh cilantro sprigs for garnish Preparation: Brown uncooked rice in a nonstick fry pan over low heat until it turns opaque, approximately 5 minutes. Remove from heat and set aside. Heat vegetable oil in a Dutch oven over moderate heat. Add sliced yellow onion and minced garlic and stir-fry until fragrant, about 30 seconds. Add 5-spice powder and fresh minced ginger; stir-fry for 1 minute. Add chicken, dried black mushrooms and soy sauce; saute 3 to 4 minutes. Add the browned rice, boiling chicken stock, fish sauce and salt. When the broth returns to a boil, reduce heat to low. Stir in straw mushrooms, green beans and carrot. Cover and cook until the liquid has evaporated and the rice is tender, about 15 minutes more. Stir in green-onion pieces and fluff rice with a fork. To serve, transfer to a large platter or individual plates and garnish with cilantro. Serves: 4 Chef's Note: Called com tay cam, this is an all-time favorite dish in Saigon. For authentic flavor and presentation, cook this dish in a large clay pot, or use a Dutch oven (the latter is preferable since the rice cooks evenly and the larger container allows for easier mixing). We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
The Artful Chicken
Model: 1584790229
Author: Linda Arnaud
(April, 2001)
Stewart, Tabori & Chang
Pleasures Of The Vietnamese Table
Model: 0060192585
Author: Mai Pham
(2001)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Chicken and Poultry Bible
Model: 0670873705
Author: Christian Teubner
(1997)
Penguin Putnam, Inc.
New York, NY 10014
Phone: 212-366-6000
The Complete Chicken Cookbook
Model: 1571455906
Author: Editors of Thunder Bay Press
(2001)
Thunder Bay Press
San Diego, CA 92121
Phone: 619-457-2500
Smart Clay Pot Cookery
Model: 0806970995
Author: Carol Heding Munson
(2000)
Sterling Publishing Co. Inc.
Website: www.sterlingpub.com
Clay Pot Cooking
Model: 0737020172
Author: Elsa Petersen-Schepelern
(1999)
Time-Life Books Inc.
Website: www.timelife.com
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