Thai Chicken & Rice Tower

Andy Anderson !


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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20 Min
20 Min
Stove Top


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
1 Tbsp
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


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


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2Gather your ingredients.

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3Combine all of the ingredients in a non-reactive bowl, and gently fold them together.

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4Cover and reserve.

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5Add the rice to a pot, and add 20 percent less water than recommended.

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6Chef’s Note: To give the rice a bit more oomph, I’m using chicken stock (not broth) as the simmering liquid.

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7Chef’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.

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8Cook the rice for the time recommended, then leave tightly covered and reserve.

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10Gather your ingredients

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11Cut the chicken into chunks, and then place into a food processor fitted with an S-blade.

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12Give the chicken several 1-second pulses, until ground but not mushy.

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13Chef’s Note: You can purchase chicken already ground, or you can have your butcher do it for you.

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14Add a tablespoon or two of grapeseed oil to a large skillet or sauté pan, over medium heat.

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15Add the onion and cook, until softened and just starting to brown, about 5 to 6 minutes.

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16Add the ginger and garlic, and continue to cook for an additional 2 to 3 minutes.

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17Chef’s Note: Keep the pan active during this phase, so that nothing burns.

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18Add the ground chicken.

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19Continue to cook the mixture, for about 3 to 5 minutes.

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20Chef’s Tip: While cooking make sure to break up the chicken with a wooden spoon.

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21Add the tamari, and fish sauces, red pepper, turbinado, lime juice, and sriracha.

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22Continue to cook for an additional 5 to 7 minutes, or until the chicken is completely cooked.

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23Chef'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.

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24Chef’s Note: If you think it needs it, add a bit of freshly ground black pepper.

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25Remove from heat, and add the parsley and cilantro.

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27Chef's Note: The towers I’m using are 3 across by 2 inches high (7.6 by 5cm)

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28Chef’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.

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29Add about 3/4 of an inch (2cm) of rice to the tower, and press down.

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30Cover with the avocado salsa.

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31Add enough chicken to take it almost to the top, and press down.

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32Remove the tower, and sprinkle more of the avocado topping on the top and around the plate.

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33Chef’s Note: I make these in advance and serve them at room temperature.

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34Add additional touches to decorate the plate, if you want. Enjoy.

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35Keep 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