By Executive Chef Josh
Syrah Restaurant, Santa Rosa, CA
the glaze in advance.
Petaluma Fresh, Organic, Poultry Chicken
Lundberg Black Japonica Rice
1 tbls. Sesame Oil
1 tbls. Soy Sauce
1 tbls. Kejap Manis (Indonesian sweet sauce)
1 tspn. Fish Sauce
1 inch of Ginger (peeled and grated)
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
1. Mix all
ingredients together for the glaze. Set aside, or refrigerate.
Grill chicken, and during the last ten minutes start brushing
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.
Put rice in a mold. Slice chicken breasts and garnish
with pickled ginger. Brush chicken with glaze one last