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Pickled Ginger

Chicken, Lactose Free, Recipes, Rice Dishes, Soups

Chicken & Rice Soup with Chile & Ginger

May 10, 2018

Chicken & Rice Soup with Chile & Ginger

I fell in love with this soup the first time I made it.  The simple addition of lime juice and fish sauce that flavors the broth may not sound all that extraordinary, but they both have big flavors that make this soup stand out. I switched out the chicken thighs from the original recipe. I substituted my favorite chicken tenders and added a few stems of baby bok choy for taste and color.  I found that cooking the rice separately, then adding it to the bowl before serving, worked better.  Though it is an extra step, leftover rice and broth should be stored separately. If put together for storage, there will be little broth left the next day since the rice absorbs most of the liquid.

Jasmine Rice

Jasmine rice is perfect for this soup, however, you could substitute what you have available: basmati, white rice (medium or short grain), or brown rice.

Calamansi

These pretty citrus fruits are calamansi and are sold locally in Hawaii and widely grown in the Philippines.   The calamansi are very small with a tangy, sour flavor.  I just happened to see them at the market the day I made the soup and thought it would be a great addition.

Chicken & Rice Soup with Chile & Ginger

Chicken & Rice Soup with Chile & Ginger
 
Adapted from Bon Appetit
Author:
Serves: 4
Ingredients
  • 1 tablespoon sugar
  • 1 1-inch piece ginger, peeled and cut into very thin matchsticks
  • ¾ cup jasmine rice rinsed well
  • 1 pound chicken tenders, trimmed
  • 1 carton (32 ounce) chicken stock + 1 can (14.5 ounce) chicken broth
  • 3 small shallots, halved
  • 4 medium garlic cloves, peeled
  • 2 tablespoons fresh lime juice
  • 2 teaspoons fish sauce (Red Boat brand recommended)
  • 4 baby bok choy, stalks separated and washed well
  • kosher salt
  • 1 Fresno pepper thinly sliced
  • 4 scallions, thinly sliced
  • ¼ cup crushed salted peanuts
Preparation
  1. Combine sugar and ½ cup hot water in a small bowl, stirring to dissolve sugar. Add ginger and let cool; drain and set aside.
  2. Bring a medium saucepan of salted water to a boil. Add rice and gently boil until rice is just done, about 10 minutes. Rinse and drain well.
  3. Pour chicken broth (14.5 ounce can) in a 2 cup measuring cup. Top off with enough water to measure 2 cups. Pour the broth and chicken stock into a large saucepan along with chicken, shallots and garlic. Bring to a boil then reduce heat and simmer until chicken is cooked through, about 8 minutes. Transfer chicken and garlic to a plate and let cool. Strain stock through a cheesecloth lined sieve (discard shallots). Return broth to the saucepan.
  4. Shred chicken; set aside.
  5. Smash garlic to a paste using the side of a chef's knife. Add garlic paste to broth and bring back to a gentle boil. Place bok choy stalks in the broth for a minute just until they are tender. Remove to a plate. Turn off the heat.
  6. Add lime juice, fish sauce, and reserved chicken to the soup. Taste and adjust seasoning adding salt and more fish sauce if needed.
  7. Divide rice among 4 bowls, ladle hot soup over the rice with some of the chicken. Top with reserved ginger, bok choy, Fresno pepper slices, scallions, and peanuts.

 

 

Dinner, Dressing, Fish, Japanese, Lactose Free, Recipes, Rice Dishes

Seared Ahi Rice Bowl

March 20, 2017

Seared Ahi Rice Bowl

Here in the Islands, we love our ahi tuna.  I would be happy to eat this every day. This is the rice bowl of my dreams! Light, fluffy, Japanese rice topped with furikake seared ahi, vegetables and a homemade dressing that is drizzled over everything in the bowl.  I use the dressing in this recipe too.  It’s a zingy sauce made with fresh lime zest, lime juice, soy sauce, and lots of freshly grated ginger.  It’s tasty and versatile.

Seared Ahi Rice Bowl

Jalapeno,Edamame, Carrot, Pickled Ginger, Avocado

I always keep a package of edamame in the freezer. It is easy to prepare and so good in this dish (as well as in salads). Whatever other ingredients you choose to add to your ahi rice bowl, let the fish be the star of the dish. The mild flavors of blanched carrots and creamy avocado cubes are perfect. Try to include the sweet and tangy pickled ginger. It is such a nice accompaniment to the rice and fish.  Scatter thinly sliced jalapeños or pretty, red Fresno peppers over your rice bowl if you want to add some heat.  For a vegetarian rice bowl, substitute your favorite tofu in place of the fish. If you are a fan of nori, scatter thin strips over the rice bowl just before serving it.  And if you can find bubu arare by all means add this too.  They are the little crispy golden rice balls you see in the photos of the ahi bowls that add a crunchy and toasty flavor to each bite.

Lime Zest

Strain Zest Through a Fine Mesh Sieve

Lime zest, lime juice, sugar and water are quickly heated in a pan then poured through a fine mesh strainer.  Just the liquid is used for the dressing.  Once it has cooled the other ingredients are added to complete the dressing.

Seared Ahi

Buy the freshest ahi block you can find. I visit or call my favorite local markets to ensure the fish has been cut that very same day.  If it has been sitting on the shelf for more than a day, I take a pass and try again another time.  Coating the ahi block with furikake creates a light seasoning and crunchy texture (from the sesame seeds) that is perfect for this dish.

Seared Ahi Rice Bowl

Seared Ahi Rice Bowl
 
Author:
Serves: 2 servings
Ingredients
  • For the dressing:
  • 2 teaspoons finely grated lime zest
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 2 tablespoons + 2 teaspoons soy sauce
  • 2 tablespoons Champagne vinegar (or white wine vinegar)
  • 1 tablespoon + 2 teaspoons finely grated peeled ginger
  • For the rice bowl:
  • Cooked Japanese short grain white rice (I use my rice cooker and measure out 1 cup uncooked rice)
  • 10 ounces fresh ahi block
  • furikake for coating ahi block
  • ½ cup frozen shelled edamame (boil for 4 minutes, drain and cool)
  • ½ small carrot, sliced thin (microwave in water for 45 - 60 seconds to soften slightly)
  • ½ small avocado cut into small cubes
  • pickled ginger
  • slivered nori (optional)
  • bubu arare (optional)
  • thinly sliced red hot pepper such as jalapeño or Fresno (optional)
Preparation
  1. For the dressing:
  2. Combine lime zest, lime juice, water and sugar in a small saucepan. Cook over medium-high heat until sugar has dissolved. This will take just a minute or so. Transfer liquid to a small glass bowl, cover and let cool completely. Strain cooled liquid through a fine-mesh sieve into a small bowl. Whisk in soy sauce, vinegar, and ginger.
  3. For the fish:
  4. Lightly coat all sides of the ahi block with a canola oil. Place the fish on a cutting board or piece of foil and sprinkle furikake on all sides, patting it gently so it adheres to the fish.
  5. Heat a small pan over medium-high heat with a teaspoon of canola oil. When the pan is hot, sear the ahi for 30 - 60 seconds or so on each side. The thickness of your ahi block and how you prefer your ahi cooked will determine how long to fry it. Remove the fish to a plate or cutting board to cool. Slice fish into ⅓" thick slices.
  6. Divide the cooked rice into two bowls. Top with seared ahi, edamame, carrots, avocado, and ginger. Drizzle dressing over the ahi and other ingredients. Sprinkle the nori and bubu arare over the toppings if using and garnish with red pepper slices. Serve the rice bowl with extra dressing on the side.

 

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