+
0 (0)

Teddy’s chicken rice recipe

Teddy’s chicken rice recipe
Kirk McKoy / Los Angeles Times

Chef Bryant Ng's chicken rice recipe calls for jasmine rice cooked in a ginger broth and poached Mary's free-range chicken. It's a minimalist dish, without any of the Singaporean-Vietnamese flavors, the fermented shrimp paste and sambal sauces that Ng used ... Read more

About 1 hour | Makes a scant quart chicken rice

Rice

  • 1 cup jasmine rice (rinsed with cold water until water runs clear)
  • 1 1/2 cups water

Step 1About ½ ounce ginger, peeled and sliced thick so that you can easily remove it later (ginger gives the rice a nice aroma and is great for a dog’s digestive system)

Step 2In a saucepan, combine the rice, water and ginger. Cook over high heat just until the water comes to a boil. Stir the rice, cover with a lid and reduce the heat to a very low simmer. Cook for 15 minutes (do not remove the lid or stir), then remove from heat and set aside to rest for 5 minutes. Fluff the rice and remove the ginger. This makes a generous pint of rice; cover and chill until needed.

Chicken

  • 1 boneless chicken breast

Step 1In a small saucepan, add the chicken breast and enough water to cover chicken by 2 inches. Cook over high heat until the water comes to a simmer. Reduce the heat to maintain a simmer, and continue cooking until the chicken is cooked through, 15 to 20 minutes. Drain the chicken and refrigerate until chilled.

Chicken rice dish

    Step 1Tear cooked, cooled chicken into bite-sized pieces, then mix with cooked rice. Serve to the dog.

    Note: Adapted from a recipe by chef Bryant Ng of Cassia in Santa Monica, who uses Mary’s free-range chicken. He writes, "You can portion the mixed chicken and rice and freeze until ready to use. Simply microwave to reheat."

    HAVE YOU TRIED


    Candace Nelson’s Pavlova
    Candace Nelson’s Pavlova

    Pork schnitzel
    Pork schnitzel

    Roasted Tomato Soup
    Roasted Tomato Soup

    Baked Chilean sea bass with tomatillo sauce
    Baked Chilean sea bass with tomatillo sauce

    Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

    More recipes in Desserts

    Lemon curd and strawberry tart
    Mint ice cream
    Chestnut cake (gateau de marrons)
    Gateau basque with roasted cherries