thai chicken & rice tower

How To Make thai chicken & rice tower

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