2 T. peeled and minced fresh gingerDirections: Heat 1 T. of the ginger with 2 T. of the oil in a large saucepan over medium-high heat until it begins to sizzle steadily and becomes fragrant, about 2 minutes. Add the rice and cook, stirring, until the grains become opaque and start to brown in places, about 2 minutes. Add the coconut milk, water, and 1 t. salt. Bring to a boil, then reduce the heat to the lowest setting, cover and cook for 1 hour. Remove from the heat and let stand for 5 minutes.
1/4 c. peanut oil (organic, expeller-pressed)
2 1/2 c. long-grain organic brown jasmine rice
One 14-ounce can unsweetened coconut milk (not reduced fat)
3 c. filtered water
real sea salt or Redmond Real Salt
4 scallions (white and green parts), trimmed and thinly sliced
1 jalapeno pepper, seeded and finely diced
3 c. diced leftover chicken (from earlier in the week)
1/2 c. chicken stock
2 T. organic soy sauce (real brewed)
1 T. rice vinegar
2 t. Rapadura whole cane sugar
or agave nectar (Wholesome Organic Raw Blue Agave is good)
1/4 c. chopped fresh cilantro, plus more for sprinkling
2 t. arrowroot powder
1 lime, cut into wedges, for serving
Meanwhile, in a large skillet, over medium-high heat add the remaining 1 T. of ginger and 2 T. oil and cook until it just starts to sizzle, about 1 minute. Add the scallions and jalapeno pepper and cook until softened and browned in places, about 2 minutes. Add the chicken, stock, soy sauce, vinegar, Rapadura sugar and cilantro and cook, tossing, until the chicken heats through, about 2 minutes. Stir the arrowroot together with 2 T. water, add to the sauce, bring to a boil so the mixture thickens, then remove from the heat.
Fluff the rice with a fork before placing a mound on each plate and topping with the chicken. Sprinkle with cilantro and serve with a lime wedge fro squeezing. Serves 6.