Friday April 24, 2009
Springtime is here and I love the pea shoots that are available at my local Chinese market. I always buy the large leaf variety because I find the smaller shoots are hard to chew. I was really craving Singaporean chicken and rice, and the pea shoots go great with this dish. I saw this dish on an episode of Anthony Bourdain’s No Reservations and my husband challenged me to recreate it.
1 whole chicken, 3 ½ – 4 pounds, rinsed in cold water
1 large yellow onion, skin on, large diced
2 carrots, large diced
2 celery stalks, large diced
1 bunch green onion, trim ends and cut into thirds
4 garlic cloves, crushed with the flat side of your chef knife
3 inches ginger, sliced into 3 and crushed with the flat side of your chef knife
2 teaspoons dark sesame oil
In a large stockpot add the whole chicken and all of the vegetables and cover everything with cold water by 3 inches.
Bring to a simmer over medium-high heat then lower to simmer, partially cover with a lid and let cook for 1 hour, or until the chicken has cooked through and the internal temperature is 180 °F.
Carefully strain the chicken stock from the stockpot, holding the chicken with a spoon so it does not fall out. Make sure to reserve 5 cups of the stock and reserve the rest for another use.
Now remove the whole chicken onto a platter, rinse the chicken with cold water, pat dry and rub the skin with the sesame oil and let rest.
To serve cut the rested chicken into pieces like fried chicken and cut each breast into 3 pieces.
3 tablespoons oil
1 tablespoon sesame oil
1 medium yellow onion, finely chopped
5 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
3 cups jasmine rice
½ cup cilantro, finely chopped
½ cup green onion, chopped
4 cups reserved chicken broth
1 tablespoon kosher salt
Heat a large pot heat to medium-high and add the oil and sesame oil. Bring to heat and add the onion and sauté until soft. Now add the garlic and ginger and cook one minuet more. Next add the rice and cook in the oil and onion mixture until it turns a very light brown. Now add the cilantro, green onion, stir and add the chicken broth. Stir and scrape the bottom to make sure no rice is stuck to the bottom, add the salt and bring to a boil. Now turn down to simmer, cover and let cook for 15-20 minutes until all of the liquid is absorbed and the rice is tender. Fluff the rice with a fork.
2 tablespoons oil
1 pound large leaf pea shoots, rinsed and drained
2 garlic cloves, sliced
2 teaspoons ginger, minced
1 teaspoon sesame oil
Salt to taste
In a large wok, heat oil to high and add the garlic and ginger. Quickly add the pea shoots and cook until slightly wilted, drizzle with the sesame oil and salt to taste.