Receta Garlic Ginger Chicken Pineapple Rice
by Gene Sakahara and Sam Bozzo
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Asian
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| Tiempo para Cocinar: |
Raciónes: 1 |
Ingredientes
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2 ½ cups of long-grain rice
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4cups of water
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¼ cup of canola oil
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3 tablespoons finely grated peeled fresh ginger or jarred ginger
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3 tablespoons of fresh chopped garlic
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5 scallions (white and pale green parts separated from greens), finely chopped
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1 1/2 teaspoons kosher salt
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¾ diced (1/4 inch) cored peeled fresh pineapple
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¼ cup of low sodium soy sauce
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1 teaspoon Asian sesame oil
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One tablespoon of chopped cilantro
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Direcciones
- Rinse rice in several changes of water and then drain in colander.
- In a 4 quart heavy saucepan, bring 4 cups of water with the rice and bring to a boil.
- Reduce heat to low until water is absorbed (about 13 minutes).
- Remove from heat and let stand, tightly covered for 5 minutes and then fluff with a fork.
- Warm a frying pan (12- inch)or wok and add canola oil.
- Add chicken breast or thighs. There are chicken products that are pre-cooked that can be used.
- Keep the chicken moving and then add garlic and ginger and stir.
- Add scallions, pineapple, soy sauce, sesame oil, rice and salt and pepper to taste. Remember there is salt in the soy even though its low sodium.
- Top off with cilantro. Remember to keep ingredients moving in the pan or wok as rice will stick and begin to burn.
Receta Garlic Ginger Chicken Pineapple Rice
