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

How to Make Thai Chicken & Rice Tower


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

Printable Recipe Card

About Thai Chicken & Rice Tower

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