1 teaspoon vegetable oil
2 cups boiling water
1 teaspoon white sugar
3 slices fresh ginger root
3 green onions, thinly sliced
1 teaspoon prepared instant chili paste
1 1/2 tablespoons dried rice
5 slices chicken
3 tablespoons orange juice
3 tablespoons honey or sugar
1/2 cup clam juice
1/3 cup ready cooked chicken breast meat
1 tablespoon chopped fresh corned beef
1 tablespoon chopped fresh onion
5 tomatoes, sliced
2 sweet pickles, sliced
1/4 cup coconut milk
3 cups chicken broth
In a wok or large saucepan, combine the oil, boiling water, sugar, ginger, green onions and crushed tea. Bring to a boil, stirring constantly. Whisk into 4 cups rice. Stir in the orange juice and sugar/kin scramble while stirring. Heat through, stirring occasionally.
While rice is heating, place lemon slices into the wok or pan along with some scallions to serve as garnishments. Drain and discard juice. Heat 3 cups chicken broth through and pour over rice. Stir in orange juice while stirring (dilute is extremely important!). Cook over medium heat for about 15 minutes.
Lower a steamer basket onto a serving plate.
When rice begins to brown, stir in the sauce mixture and chicken and ginger. Cover and leave in the refrigerator at room temperature for 30 minutes.
After 30 minutes, stir in honey and add fresh lime juice and poultry and ginger/tomato juice. Cover and leave in refrigerator for an additional 30 minutes.
Perfect roasted tomato with beautiful citrusy undertones. Classic summer vegetable.
⭐ ⭐ ⭐ ⭐ ⭐