alteRecipes.com recipe
derived from
Jeffrey Alford & Naomi Duguid's chicken pulao
Beyond the Great Wall, pp. 174-176
| 1. | peanut oil | 2 Tablespoons |
| shallots | 2 large, chopped coarse | |
| 2. | red radishes | ¼ pound, sliced |
| 3. | cherry tomatoes | 1 dozen, halved |
| 4. | cooked rice | 2½ cups |
| poached boneless skinless chicken thighs | 1 pound | |
| roasted yellow beet | ½ pound | |
| crockpot broth | as needed (start with 1 cup) |
1. Put the peanut oil and shallots in a wok or a pot with a lid, put the lid on the vessel, and put the vessel over a high flame.
2. When you can hear the shallots sizzling and smell a little browning, remove the lid and stir in the radishes.
3. Cook the radishes till they're slightly transparent, then stir in the cherry tomatoes.
4. Add the cooked ingredients and the broth to the vessel, put the lid back on, and cook everything together for 15 minutes. Taste for salt before you serve the dish, and serve soy sauce on the side.