Thai Chicken and Rice

Ingredients

What you need for the salad:

• Whole Chicken

• Rice

• 1 yellow onion

• Green onions

• Cilantro

• Ginger

• Salt

• Sugar

• Butter lettuce

• Cucumbers

What you need for the dipping sauce:

• Soy sauce

• Nectarine Juice (you can use any fruit juice or sugar)

• Crushed red pepper

• Ginger

Instructions:

1. Sit the chicken out to air dry for about 15 minutes. Take out the giblets and set aside. Salt the entire bird and inside the cavity.

2. Boil a large pot of water. Fill it about half way or slightly under. Add both onions, fresh ginger, cilantro, salt and sugar to the boiling water.

3. Pick the chicken up by the legs and slowly add the chicken to the boiling water. Let boil for about 20-30 minutes.

4. Add olive oil to a small pot and sear the chicken giblets until they create savory drippings. Take out the giblets and slowly add rice. Stir until the rice is coated. Ladle in broth from the chicken boil. Bring to a boil and cover for about 10-15 minutes.

5. For the sauce, in a small bowl, combine soy sauce, juice from nectarine, fresh ginger, red pepper flakes.

6. In another small bowl, ladle in chicken broth.

7. On a large plate or platter, lay out butter lettuce and sliced cucumbers. Add cooked rice.

8. Remove the chicken and let cool. Slice the breast and the rest of the parts as you wish.

9. Enjoy dipping the the chicken in the sauce and broth.

For more visuals, view the video reel here.

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I didn’t pair wine with this meal but here are suggestions

• Riesling

• Pinot Blanc

• Beaujolais or French Pinot Noir

• French 75 (made w gin)