Real Recipes From Real Home Cooks ®

thai chicken & rice tower

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 3 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For thai chicken & rice tower

  • 1 c
    long grain white or brown rice
  • 1 md
    chicken breast, boneless, skinless
  • 1 md
    chicken thigh, boneless, skinless
  • grapeseed oil, for sautéing
  • 1 md
    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 lg
    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

  • 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.
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