Buddha Lo’s Ginger and Scallion Chicken with Rice.Photo:Jennifer Causey
Jennifer Causey
“This dish was one of my favorites as a kid growing up in my parents’ restaurant,” saysTop Chef’sBuddha Lo. “My brother and I would sometimes have dinner in the restaurant after service and our father would love to cook dishes that were not on the menu.”
Now as an adult, thetwo-time reigningTop Chefwinner— who isexpecting twins in Novemberwith his wife, Rebekah Pedler — makes it at home.
“It’s super easy and really tasty,” says Lo. “It’s a meal that both adults and children will love.”
The expectant dad and Pedler, also a professional chef, are looking forward to having more people at their dinner table. “It will make eating at home more fun,” says Lo of welcoming twins. “Rebekah and I love cooking so it will be amazing to be able to cook for more than just us.”
Buddha Lo’s Ginger and Scallion Chicken with Rice
1 (6 oz.) bunch scallions
1 Tbsp. cornstarch
2 cups water or unsalted chicken stock, divided
2 lbs. boneless skinless chicken thighs, cut into 1½-in. pieces
1 tsp. kosher salt
½ tsp. black pepper
2 Tbsp. canola oil
10 shiitake mushrooms (about 3 oz.), stemmed and quartered
1½ oz. peeled fresh ginger, cut into matchsticks (about ¼ cup)
2 garlic cloves, thinly sliced
2 Tbsp. oyster sauce
1 Tbsp. granulated sugar
1 Tbsp. toasted sesame oil
Cooked jasmine rice, for serving
1.Cut white and light green parts of each scallion into 2-inch pieces; set aside. Thinly slice dark green parts of scallions; reserve.
2.Whisk together cornstarch and 2 tablespoons water or stock in a small bowl to make a slurry. Set aside.
4.Serve chicken over warm jasmine rice. Drizzle with sesame oil, and sprinkle with dark green scallion slices.
Serves:4Active time:30 minutesTotal time:30 minutes
source: people.com
