Asian Style Chicken and Rice

 

Prep: 20 min

Cook Time: 1-1.5 hrs

Serves: 4

Ingredients:

• 1 whole chicken (fryer works well), about 3.5 lbs
• .5 Cup Dried dates, chopped roughly (pitted)
• .5 Cup Roasted peanuts
• 1 Cup Whole wheat rice
• 8 Cups Chicken stock
• 3 Cups water
• 1/2 Cup ginger, peeled and chopped into inch x inch cubes (remove after cooking)
• 2 Cloves of garlic, peeled and split in half (remove after cooking)
• 1/2 Cup Soy sauce, light
• Cilantro

Instructions:

1. In a medium bowl, mix uncooked rice, dates, and peanuts together. Stuff washed chicken with mixture. Tie legs together with twine.
2. In large pot add broth, water, ginger, and garlic. Bring to a boil.
3. Add chicken breast down making sure broth and water mixture goes into the cavity where the rice mixture is.  Bring back to a boil.
4. Reduce to simmer, for 40 min. Flip and cook for at least 20 more min. At and of an hour check rice texture for doneness. Cook longer if needed.
5. Remove chicken from broth, and set aside. Strain broth and reserve broth adding the soy sauce to it.
6. Remove rice mixture and quarter chicken to plate serve with a garnish of cilantro and side of broth.

Enjoy cheers!

Random pic! Here’s a cute nursing fawn in our neighbors yard on Cinco De Mayo!

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