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Mint Rice with Shredded CHicken (Rau Thom Com Ga)
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| Servings |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4-6 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 2 cups long-grain rice, such as jasmine |
2-3/4 cups chicken stock |
3 shallots or 1 small red onion, peeled and
minced |
| 1 cup mint leaves, julienned or finely
chopped |
1 pound cooked chicken breast meat, skinned
and shredded (from chicken stock) |
Nuoc cham |
| 1 |
Put the rice in a bowl with a few cups of water.
Gently swirl your fingers in the bowl to allow the starch to
separate from the grains. Once the water becomes white, drain and
repeat this process twice more. With each time, the water will get
less cloudy. The idea is not to get rid of all the starch, just
enough so that the rice will not be too sticky or too dry when
cooked. Three times has always given me the best results. Put the
rice in a sieve and drain until the rice is fairly dry. |
| 2 |
Put the rice and chicken stock in a medium clay pot
or heavy-bottomed pot and stir to level the rice. Cover the pot and
cook the rice over medium heat until it has absorbed all the stock,
about 25 minutes. Turn off the heat and with a wooden spoon stir in
shallots, mint, and chicken until evenly mixed. Allow to rest
covered for 5 to 10 minutes. Drizzle nuoc cham over each serving. |
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