This recipe sounds simple but omfg it’s like comfort in a bowl. If you’re thinking about skipping out on the browning stage for your chicken because you’re lazy: don’t. I often do (see previous excuse) and I’m beyond glad I didn’t for this recipe. It absolutely made the rice.
gluten-free, FODMAP friendly
Ginger Scallion Chicken
4 boneless chicken thighs
2 inches ginger, peeled
1 cup rice (I used sushi rice because that’s my family’s favorite)
2 cups water
2 Tbsp. soy sauce or coconut aminos
1/4 cup + 1 Tbsp. rice vinegar, divided
1 tsp. salt + sprinkling salt
2 tsp. sugar
1/4 – 1/2 tsp. red pepper flakes
Fat of choice
Note: Other versions of this recipe call for onion and garlic; if you’re not FODMAPping, these would be lovely additions, I’m sure
Sprinkle your chicken with salt & pepper. Chuck into a pan over medium-high with a little fat (I used garlic oil) and cook until browned on both sides.
While the chicken is working, add the rice (wash if you wash rice; I can never be bothered and really liked the way it was kind of pasty in this dish – reminded me of a casserole), water, 1 tsp. salt, 1 Tbsp. rice vinegar, soy sauce, and the chunk of ginger.
Place the chicken and any pan drippings on top of the rice, hit the rice button and cook until done. If you’re not using a slow cooker with a rice function, cook rice however you cook rice with the chicken on top – the little bits of chicken fat and the juices from the meat run into the rice creating yummy goodness.
While the chicken and rice are going, chop the green onions (if you’re FODMAPping, green parts only) and add to a small bowl with the 1/4 cup of rice vinegar, sugar and red pepper flakes. Mash as best you can with a spoon – or, if you have one, mash in a mortar with a pestle. That would be great. Mine didn’t mush up as much as I wanted with a spoon but the onion still broke up enough to release some good flavor. Taste yours and if you want another tiny bit of sugar add that in. I was on the fence about adding more sugar to mine, but left it out because I like a nice acerbic bite.
To serve, fish the ginger chunk out of the chicken & rice and top with the scallion dressing. I mixed mine together for leftovers and that worked even better for subsequent meals.
Serves 2 for dinner and 2 for lunch
Still no big group coffees or breakfasts out, and I don’t think I’ll be piling into an Uber willy nilly just to wander the mall for the a/c walking because I’m bored during the week – but it does mark a mindset change.
I’m now staying home because I prefer snuggling my pups, crafting and crossing animals to the alternatives; not staying home because I “have” to. I *could* up and hit the a/c walking mall on a Wednesday – things are open and I can sit and have a coffee.
Which is kind of an odd thing to be wrapping my mind around.
This dressing, which was based on an everything dressing posted by one of the blogs I’ve been following long enough to be on its mailing list but whose name escapes me as I’m sitting down to type this up (maybe First Mess?) is fantastic and I could see it being equally as good on vegetarian as meat dishes (I served my salad with some simple seared salmon and it was delicious), and even great on salads. I would also stir this into some nice rice or orzo for a little quick saucy flavor boost. Yum.
gluten-free, paleo, pescatarian, vegetarian, could be made vegan, FODMAP friendly
Potato Salad with Damn Good Dressing
1/2 kg new potatoes (or other small variety that doesn’t turn to mush when boiled)
4 – 6 hard boiled eggs
2 big hands arugula
1/4 cup rice vinegar
1/4 cup water
2 Tbsp. nutritional yeast
2 Tbsp. soy sauce or coconut aminos
1/5 tsp. flax seeds
1 tsp. sturdy brown mustard
2 tsp. lemon juice
3/4 cup neutral oil
1 big hand parsley
1/2 bunch chives
1.5 tsp. anchovy paste (you could swap for miso – what you’re after is umami)
Boil your potatoes 10 minutes or until fork-tender. Drain and quarter. Add to a large bowl.
Hard boil your eggs. Peel, quarter and add to the bowl.
Add the arugula.
In your blender or food processor, combine all dressing ingredients. Hit with some salt and pepper. Whiz until the herbs are chopped and the dressing is combined. Taste. Add more salt/pepper/lemon juice as necessary.
Pour about a cup over the still-warm potatoes. Toss to combine and let sit until you’re ready to serve.
I served my first round of this salad room temperature with nicely seared salmon. Subsequent servings have been heated in the microwave with a little dressing added and they’ve also been great. It’s even decent cold and I’m not a fan of cold cold potato salad.
Serves 4? 5? Depends what you’re doing with it. I got 2 dinners + 2 lunches out of it. And I have about 3/4 of a cup of dressing leftover for the rest of the week.