Thai Chicken & Rice Tower

Andy Anderson !

By
@ThePretentiousWichitaChef

I have several recipes for creating towers. In truth, if you have the right equipment, they are simple to make, and create an excellent presentation at the table.

I modified my Thai spices to accommodate chicken; as opposed to the traditional fish, and added a few more personal touches. The next time you want to impress your guests, try making a tower.

So, you ready… Let’s get into the kitchen.


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Rating:

Comments:

Serves:

3

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 c
long grain white or brown rice
1 medium
chicken breast, boneless, skinless
1 medium
chicken thigh, boneless, skinless
grapeseed oil, for sautéing
1 medium
yellow onion, chopped
2 clove
garlic, minced
2 Tbsp
ginger, minced
2 Tbsp
fish sauce
2 Tbsp
tamari
1 Tbsp
sriracha
2 pinch
crushed red pepper flakes
1/4 c
turbinado sugar
4 Tbsp
lime juice, freshly squeezed
1/4 c
parsley, chopped
1/4 c
cilantro, chopped
black pepper, freshly ground, to taste

AVOCADO TOPPING

1 Tbsp
yellow onion, minced
1 Tbsp
lime juice, freshly squeezed
1 large
haas avocado, peeled, pitted, and diced small
2 Tbsp
cilantro, chopped
salt, kosher variety, to taste
black pepper, freshly ground, to taste

Directions Step-By-Step

1
THE AVOCADO TOPPING
2
Gather your ingredients.
3
Combine all of the ingredients in a non-reactive bowl, and gently fold them together.
4
Cover and reserve.
5
Add the rice to a pot, and add 20 percent less water than recommended.
6
Chef’s Note: To give the rice a bit more oomph, I’m using chicken stock (not broth) as the simmering liquid.
7
Chef’s Tip: By using 20 percent less liquid you’re giving the rice more strength, and that will help it stand up in the tower.
8
Cook the rice for the time recommended, then leave tightly covered and reserve.
9
THE THAI CHICKEN
10
Gather your ingredients
11
Cut the chicken into chunks, and then place into a food processor fitted with an S-blade.
12
Give the chicken several 1-second pulses, until ground but not mushy.
13
Chef’s Note: You can purchase chicken already ground, or you can have your butcher do it for you.
14
Add a tablespoon or two of grapeseed oil to a large skillet or sauté pan, over medium heat.
15
Add the onion and cook, until softened and just starting to brown, about 5 to 6 minutes.
16
Add the ginger and garlic, and continue to cook for an additional 2 to 3 minutes.
17
Chef’s Note: Keep the pan active during this phase, so that nothing burns.
18
Add the ground chicken.
19
Continue to cook the mixture, for about 3 to 5 minutes.
20
Chef’s Tip: While cooking make sure to break up the chicken with a wooden spoon.
21
Add the tamari, and fish sauces, red pepper, turbinado, lime juice, and sriracha.
22
Continue to cook for an additional 5 to 7 minutes, or until the chicken is completely cooked.
23
Chef's Note: Don't forget to scrape up those yummy brown bits (fonds) on the bottom of the pan. Use a wooden spoon and scrape them up until they melt back into the sauce.
24
Chef’s Note: If you think it needs it, add a bit of freshly ground black pepper.
25
Remove from heat, and add the parsley and cilantro.
26
PREPARING THE TOWERS
27
Chef's Note: The towers I’m using are 3 across by 2 inches high (7.6 by 5cm)
28
Chef’s Note: I purchase most of my towers from a German company called Kuchenprofi, I think you could drive an Abram’s tank over them and they wouldn’t bend.
29
Add about 3/4 of an inch (2cm) of rice to the tower, and press down.
30
Cover with the avocado salsa.
31
Add enough chicken to take it almost to the top, and press down.
32
Remove the tower, and sprinkle more of the avocado topping on the top and around the plate.
33
Chef’s Note: I make these in advance and serve them at room temperature.
34
Add additional touches to decorate the plate, if you want. Enjoy.
35
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken, Poultry Appetizers
Main Ingredient: Chicken
Regional Style: Asian
Other Tags: Quick & Easy, Healthy, Heirloom