Ginger Chicken Jasmine Rice

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Fresh and colorful, this side is packed with protein and bright flavors. Flavorful jasmine rice and edamame make this side dish robust enough for a light meal.


Calabash Ingredients

  • Chinese parsley

  • Shallot

  • Jasmine rice

  • Shredded chicken

  • Edamame

  • Shredded carrots

  • Ginger Scallion Sauce

You’ll Also Need

  • Salt and Pepper

  • Vegetable or other neutral-flavored oil

  • Shoyu

Supplies

  • Small pot (2 quart)

  • Fork

Instructions

  1. Wash and dry produce. Keep ingredients separate.

  2. Pick Chinese parsley leaves from stems; discard stems. Halve and peel shallot; slice.

  3. Place 1 tablespoon olive oil in a small pot; heat on medium-high. Add sliced shallots and cook tossing, until crisp and fragrant, 1-2 minutes.

  4. Add 1 ¼ cups water and a pinch of salt. Bring to boil, then add rice, stirring once. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes.

  5. Fluff rice with a fork. Gently fold in shredded chicken, shredded carrot, edamame, and Ginger Scallion Sauce. Stir, taste and season with salt and pepper as desired.

  6. To serve, divide between two plates; garnish with Chinese parsley and drizzle with shoyu.