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.


Other Great Related Links:
The Styling of California Cheese

Living in the Details

The Secret's in the Rice

Petaluma Poultry

Executive Chef Josh Silvers Bio













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