Oriental Chicken With Pea Pods & Rice
|Sesame seed||2 Teaspoon|
|Chinese pea pods||3⁄4 Pound|
|Regular strength beef broth||3 Cup (48 tbs)|
|Sake/Dry sherry||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Long grain white rice||1 1⁄4 Cup (20 tbs)|
|Thinly sliced mushrooms||1 Cup (16 tbs)|
|Minced green onions||1⁄2 Cup (8 tbs)|
|Boneless skinless chicken thighs||1 Pound (8 Small, Each About 2 Ounce)|
In a 3- to 4-quart pan over medium-high heat, stir sesame seed until golden, 4 to 6 minutes.
Remove sesame seed from pan and set aside.
Remove ends and strings from pea pods.
In pan, bring 3 inches water to boiling; add peas.
Cook, uncovered, just until peas are a brighter green, about 3 minutes.
Drain; quickly immerse in ice water.
When peas are cold, drain.
If made ahead, cover and chill up until next day.
Mix 1/3 cup broth, sake, sugar, soy, and garlic.
Reserve 1/4 cup mixture for rice.
Mix mushrooms, 1/4 cup onions, and 1 tablespoon of remaining broth mixture.
Rinse chicken; pound with a flat mallet between sheets of plastic wrap until 1/8 inch thick.
Mound mushroom mixture equally in center of each thigh.
Fold meat over filling to enclose.
Set thighs, folded sides down, about 1 inch apart in a 9- by 13-inch pan.
If made ahead, cover and chill up to 8 hours.
Brush some of the remaining broth mixture over chicken.
Bake, uncovered, in a 450° oven until meat is white in thickest part (cut to test), 25 to 30 minutes.
Brush chicken occasionally with remaining broth mixture, using all.
If pan drippings begin to burn, add 4 to 6 tablespoons water; scrape dark bits free.
In the pan used for seed, combine reserved 1/4 cup broth mixture and 2 3/4 cups broth.
Add rice and bring to a boil over high heat.
Cover, reduce heat, and simmer until liquid is absorbed, about 20 minutes; keep rice warm until chicken is ready.
Mix remaining onion and rice; spoon onto a platter with chicken and peas.
Pour any pan juices onto rice.
Sprinkle with sesame seed.