Stuff and Nonsense: Making Martha Stewarts "Asian-Style Chicken and Rice"


3.10.2019

Making Martha Stewarts "Asian-Style Chicken and Rice"


After therapy last week, I popped into the Asian market across street for a big bowl of tonkotsu ramen and a poke around the produce section. The produce section is small, but always packed with amazingly cheap and delicious things and it's difficult not to go buyallthethings. Having only a vague idea of what I needed/wanted for the weekend, I picked up a pound of shiitake mushrooms ($3!), a ridiculously large bouquet of scallions, and a fat bundle lemongrass.

While I wasn't sure what I'd end doing with the lemongrass stalks, I had a faint memory of a bookmarking a Martha Stewart chicken-thighs-and-shiitakes recipe that seemed like it might make excellent comfort food on a snowy weekend. The recipe "Asian-Style Chicken and Rice" does not get high reviews, but I chose to go ahead and make it, anyway, as many of the complaints were about the dish's lack of flavor, not about cooking method or gaps in the recipe. Flavor is subjective, after all, and there was never any chance I was ever going to limit myself to four scallions or three garlic cloves, anyway.

Changes I made:
I ended up doubling the amount of shiitake, garlic, and scallions.
I also seasoned the chicken with five-spice powder (in addition to the salt and pepper) and crisped it using a combination of sesame and olive oil.
I didn't have quite enough arborio rice, so subbed in enough carnaroli rice to cover the difference. (Like arborio, carnaroli is a medium-grained rice that is used in risottos. However, carnaroli holds its shape better during long, slow cooking).
After the chicken and rice had cooking for twenty-five minutes, I took the lid off and let it cook for another five as there was still a bit of liquid in the pot.

The Husband and I both enjoyed this chicken rice dish and look forward to eating the leftovers for lunch. Admittedly the reviewers were right to complain that the flavor was not strongly "Asian" and, next time, I might use something like Pacific Foods Organic Chicken Pho Soup Starter or Simply Asia Japanese Inspired Ramen Soy Ginger Chicken Broth to boost the flavor a bit more. That said, it is deliciously creamy and chicken-y.




No comments :

Post a Comment

Share your thoughts! Unless your thoughts are unkind ... then keep them to yourself.