Food

Taiwanese-Style Chicken with Jasmine Rice

Here is another yummy Blue Apron meal that I whipped up for my husband and I.

In my last Blog post I shared what exactly Blue Apron is, and how it works. What I didn’t mention about Blue Apron, is that the portions are actually pretty big. My husband and I both eat from it, along with my 4 year old.

But anyways, this was my last meal from my delivery, and it was a hit!

Ingredients:

  • Two boneless, skinless chicken breasts
  • 1/2 cup of jasmine rice
  • 1/2 pound of red cabbage
  • One bunch of cilantro
  • 2 tablespoons of rice flour
  • 1 1/2 tablespoons of sugar
  • 1 shallot
  • 2 tablespoons of soy sauce
  • One dried chile De Arbol 🌶

Steps:

1. Prepare the ingredients:

  • Wash and dry the fresh produce.
  • Peel and thinly slice the shallot.
  • Cut out and discard the cabbage course; thinly slice the leaves.
  • Roughly chopped the cilantro leaves and stems.
  • Cut off and discard the chile stem: halve lengthwise. ( For a milder dish, remove and discard the seeds.) Thoroughly wash your hands and cutting board immediately after handling the chile.

2. Cook the rice

  • In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high.
  • Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Drizzle with olive oil and set aside in a warm place.

3. Make the sauce:

  • While the rice cooks, in a medium pan (nonstick, if you had one), combine the soy sauce, sugar, 1/2 cup of water, and as much of the chile as you’d like, depending on how spicy you’d like the dish to be. Heat to boiling on medium-high.
  • Once boiling, reduce the heat to low and cook, stirring frequently, 3-5 minutes, or until the sugar has dissolved and the liquid has reduced in volume by about half. Transfer to a large bowl; carefully remove and discard the chile. Rinse and wipe out the pan.

4. Coat & fry the shallot:

  • While the rice continues to cook, place the flour and shallot in a medium bowl; season with salt and pepper. Toss to thoroughly coat.
  • In the same pan, heat 1 tablespoon of oil on medium-high until hot. Once the oil is hot enough that a piece of shallot sizzles immediately when added to the pan, add the coated shallot in a single, even layer (tapping off any excess flour before adding).
  • Cook, stirring frequently, 2 to 4 minutes, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and peppa. Wipe out the pan.

5. Cook and shred the chicken:

  • Pat the chicken dry a paper towel; season with salt n peppa on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4-6 minutes on the first side, or until brown. Flip the chicken and add 1/4 cup of water to the pan. Cook 4-6 minutes, or until the chicken is cooked through.
  • Leaving any liquid in the pan, transfer the cooked chicken to a cutting board. Using two forks, carefully shred it into bite-size pieces( I completely shredded it). Transfer to the bowl of sauce. Stir to coat. Set aside and a warm place.

6. Cook the cabbage and plate your dish:

  • Add the cabbage to the pan; season with salt n peppa. If the pan seems dry, add 1/4 cup of water. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until wilted and the liquids has cooked off.
  • Divide the cooked rice between two dishes. Top with the cooked cabbage and shredded chicken. Garnish with the fried shallots and cilantro. Enjoy!

 

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