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Poached chicken in an aromatic broth, with chile and shaved ginger. This meal was light, refreshing, and filling. The fluffy rice simmered in the ginger and onion broth, ...
serves two, generously 12 oz. of barely defrosted chicken 2 stalks of lemongrass, cut into 3" segments (optional) 2" ginger, peeled and shaved 1 onion, halved and sliced ...
Generously salt the chicken The salt creates a surface between the chicken and the pan, until the chicken defrosts more. Heat a large saucepan to medium-high, and add ...
Add the lemongrass stalks, ginger, onions, and water to the pan. Cover, and simmer for about 5 minutes, until you can smell the aromatics. When your kitchen smells ...
Remove the lemongrass and discard (or save for additional use). Dish the ginger and onion onto the plate holding the poached chicken. Add the 2 cups of rice, ...
When the rice almost completely absorbs the broth (think moist, not dripping), dish the rice into the bottom of a bowl. The rice will taste like the broth ...
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