Sesame
Glazed Chicken
By Executive Chef Josh
Silvers,
Syrah Restaurant, Santa Rosa, CA
Make
the glaze in advance.
Made
with:
Petaluma Fresh, Organic, Poultry Chicken
Lundberg Black Japonica Rice
Serves
2
Glace Ingredients:
1 tbls. Sesame Oil
1 tbls. Soy Sauce
1 tbls. Kejap Manis (Indonesian sweet sauce)
1 tspn. Fish Sauce
1tbls. Honey
1 inch of Ginger (peeled and grated)
Chicken
Ingredients:
2 Organic Chicken Breasts
1 small Dnion (chopped)
1 inch of Ginger (peeled and chopped)
1 cup Black Japonica Rice
2 cups Chicken Broth or Water
Cooking
Method:
1. Mix all
ingredients together for the glaze. Set aside, or refrigerate.
Grill chicken, and during the last ten minutes start brushing
on glaze.
For
the Rice:
Saute chopped onion with one inch of fresh ginger. Add
two cups of chicken broth, one cup of Black Japonica Rice,
and add 1 TBL of butter into a pot with a tight fitting
lid. Add sauteed ginger and onion. Bring to a boil. Stir
once. Reduce heat to medium low and simmer for 50 minutes.
Remove from heat, season to taste, fluff with a fork.
To
Plate:
Put rice in a mold. Slice chicken breasts and garnish
with pickled ginger. Brush chicken with glaze one last
time.
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