thai chicken & rice tower

How To Make thai chicken & rice tower

• 
  1

  THE AVOCADO TOPPING
• 
  2

  Gather your ingredients.
• 
  3

  Combine all of the ingredients in a non-reactive bowl, and gently fold them together.
• 
  4

  Cover and reserve.
• 
  5

  Add the rice to a pot, and add 20 percent less water than recommended.
• 
  6

  Chef’s Note: To give the rice a bit more oomph, I’m using chicken stock (not broth) as the simmering liquid.
• 
  7

  Chef’s Tip: By using 20 percent less liquid you’re giving the rice more strength, and that will help it stand up in the tower.
• 
  8

  Cook the rice for the time recommended, then leave tightly covered and reserve.
• 
  9

  THE THAI CHICKEN
• 
  10

  Gather your ingredients
• 
  11

  Cut the chicken into chunks, and then place into a food processor fitted with an S-blade.
• 
  12

  Give the chicken several 1-second pulses, until ground but not mushy.
• 
  13

  Chef’s Note: You can purchase chicken already ground, or you can have your butcher do it for you.
• 
  14

  Add a tablespoon or two of grapeseed oil to a large skillet or sauté pan, over medium heat.
• 
  15

  Add the onion and cook, until softened and just starting to brown, about 5 to 6 minutes.
• 
  16

  Add the ginger and garlic, and continue to cook for an additional 2 to 3 minutes.
• 
  17

  Chef’s Note: Keep the pan active during this phase, so that nothing burns.
• 
  18

  Add the ground chicken.
• 
  19

  Continue to cook the mixture, for about 3 to 5 minutes.
• 
  20

  Chef’s Tip: While cooking make sure to break up the chicken with a wooden spoon.
• 
  21

  Add the tamari, and fish sauces, red pepper, turbinado, lime juice, and sriracha.
• 
  22

  Continue to cook for an additional 5 to 7 minutes, or until the chicken is completely cooked.
• 
  23

  Chef's Note: Don't forget to scrape up those yummy brown bits (fonds) on the bottom of the pan. Use a wooden spoon and scrape them up until they melt back into the sauce.
• 
  24

  Chef’s Note: If you think it needs it, add a bit of freshly ground black pepper.
• 
  25

  Remove from heat, and add the parsley and cilantro.
• 
  26

  PREPARING THE TOWERS
• 
  27

  Chef's Note: The towers I’m using are 3 across by 2 inches high (7.6 by 5cm)
• 
  28

  Chef’s Note: I purchase most of my towers from a German company called Kuchenprofi, I think you could drive an Abram’s tank over them and they wouldn’t bend.
• 
  29

  Add about 3/4 of an inch (2cm) of rice to the tower, and press down.
• 
  30

  Cover with the avocado salsa.
• 
  31

  Add enough chicken to take it almost to the top, and press down.
• 
  32

  Remove the tower, and sprinkle more of the avocado topping on the top and around the plate.
• 
  33

  Chef’s Note: I make these in advance and serve them at room temperature.
• 
  34

  Add additional touches to decorate the plate, if you want. Enjoy.
• 
  35

  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card