Recipes by their Ingredients

jasmin rice

  • Chicken Adobo

    Chicken Adobo
    Chicken Adobo
    (Serves 6)

    4 boneless chicken thighs
    4 chicken drums (legs)
    1 cup soy sauce
    1/2 cup white wine vinegar
    1/2 cup rice wine vinegar
    5 bay leaves
    12 garlic cloves, chopped medium to small
    2 tblsp brown sugar
    1 tblsp black peppercorns
    1 or 2 jalapenos or serrano chilis, optional, half in marinade, 1/2 for garnish
    3 green onions, chopped, 1/3 for garnish the rest for marinade
    1 cup Jasmin rice


    NOTES:
     

    Marinate the chicken for 2 hours in the soy sauce, vinegars, bay leaves, sugar, peppercorns, garlic, green onions and hot pepper (if your using).

    Reserving the marinade, heat up the oil in a fry pan and sear the chicken on all sides, working with 2 or 3 pieces of chicken at a time. Once all the chicken has been seared, add all the chicken and marinade into a large pan and bring the liquid to a boil, then reduce to a simmer and cover for 30 minutes.

    Flip the chicken pieces over and recover and continue simmering for another 25-30 minutes.
    The marinade will be syrup-like when its time to serve, if the marinade is still too liquidy but the chicken's done, you can thicken the sauce with a corn starch slurry. (add a tsp of cornstarch to 2 tsp of warm water, mix it well and stir into the sauce quickly, it will thicken once it starts to simmer.

    Serve over Jasmin rice and garnish with green onion slices and sliced hot pepper if your using them!

  • Crispy Honey Mango Chili Chicken over rice

    Crispy Honey Mango Chili Chicken

    Crispy Honey Mango Chili Chicken (Serves 4)
    4 boneless skinless chicken thighs
    2 cups oil for deep frying, I used vegetable oil
    @ 1 tblsp Tony Chachere's Creole Spice
    1 tsp flour
    1 tsp corn starch
    3/4 cup panko bread crumbs
    2 Jimmy Nardello peppers or 1/2 red bell pepper, chopped small
    6-8 Thai chili's or 3 Serrano chili's, minced
    1 tblsp butter
    Pinch of salt
    1/2 mango, chopped large
    2-3 tsp honey
    1 cup Jasmin rice
    NOTES: A substitute for Tony Chachere's Creole Spice would be a mix of garlic powder, cayenne pepper, black pepper, paprika and salt.
     

    Rinse the Jasmin rice three times in cold water, rubbing the rice against itself with your hands will help to rub off the starch, so your rice doesn't clump up and is separate and fluffy. Add the rice to a sauce pot and cover with cold water 1/4 inch over the top of the rice. And a pinch of salt. Bring to a boil, lower heat to the lowest simmer and cover for 8 minutes. Then remove from heat and fluff with a fork. If for any reason you still have water in your rice, turn up the heat and boil it off.
    Turn off the heat leave the cover on until serving.

    Cut the chicken thighs into bite size pieces. Coat the chicken pieces in Tony's Creole Spice.

    Mix together the flour, corn starch and panko bread crumbs. Coat the chicken pieces, pressing the panko mix into the chicken pieces.

    Set aside until the oil reaches 375. The temperature will fall sometimes 60 degrees, if you can maintain around 325-350, once the chicken cools the oil down after you first drop it into the oil. Depending on your "bite size", fry them from 3-4 minutes each batch. Fry the chicken in 3 batches, once they are all crispy. Set aside.

    In a fry pan, heat the butter over med/low heat. Add both of the minced Thai and red peppers and a pinch of salt. Cook until the peppers are just about soft, about 3-4 minutes. Add the chopped mango and turn off the heat. Add the honey, set aside. Mix the crispy chicken into the pepper honey mixture.

    Serve over Jasmin rice.

  • Fried Rice, Pork

    Fried Rice
    Fried Rice, pork
    (serves 6-8)
    1-1½ cups of Jasmine rice
    1/3 cup of petite peas
    1 carrot, diced into small ¼ inch squares
    OPTIONAL: 1 Serrano chili, minced fine
    OPTIONAL: ½ - 1 lb Char Sui pork, beef or chicken, preferably grilled, cut into small ¼ inch squares
    3-4 garlic cloves, minced
    ½ inch of fresh ginger root, minced
    2 tblsp olive oil or garlic oil
    3 eggs
    1 tblsp butter
    ½ tblsp salt
    1 tblsp soy sauce

    NOTES: You can use any cut of meat or just add more vegetables if you are not a meat eater.

    Instructions

    In a medium to large sauce pot filled with water, bring to a boil, add 1 tblsp salt.
    Meanwhile in a small pan or pot add some enough hot water to cover the bottom of the pan and add the carrot pieces. Boil for 3 or 4 minutes, until al dente, not too soft.

    In a large fry pan over low heat, crack 3 eggs and slowly fry then flip, add a sprinkle of salt and pepper, then remove the eggs and set aside, you can chop up the fried egg into smaller pieces now.

    When the large pot of salted water is boiling add in the rice. When it comes back to a boil, stir well, and time for 8 minutes. Taste after 8 minutes to be sure its done, if not boil for 1 minute longer, then remove from the pot and strain the water from the rice, set the rice aside.

    In a large fry pan, heat up 2 tblsp olive oil on medium heat. Add in the chilies, garlic and ginger, for a minute stirring, then add the chopped meat, toss around until warm and mixed, then slowly stir in the rice and mix well.

    Now add in the fried egg pieces, peas and carrots. Mix well. Turn off the heat.

    Sprinkle the salt over the rice, flip around and add the rest of the salt. You can also add the soy sauce now. Mix well, taste for seasoning and adjust if needed. Enjoy!