|1½||cups short-grain brown rice|
|Pinch of salt|
1. In a medium pot, combine the water, rice, and salt. Bring to a boil. Cover, lower the heat, and simmer for 45 minutes.
2. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Reserve 3 cups rice for the rice bowls.
|1||piece (1 inch) ginger, thinly sliced|
|1||clove garlic, crushed|
|2||tablespoons soy sauce|
|1||head Napa cabbage, thinly sliced|
|3||carrots, thinly sliced
|6||skinless, boneless chicken breast halves (3 pounds
|Salt and pepper, to taste|
|1||teaspoon sesame oil|
|4||scallions, thinly sliced|
1. In a large flameproof casserole, combine the water, ginger, garlic, and soy sauce. Squeeze 1 lime into the pot and add the squeezed lime rind. Bring the mixture to a boil over medium heat. Lower the heat and simmer for 10 minutes.
2. With a slotted spoon, remove ginger, garlic, and lime rinds.
3. Layer sliced cabbage in the poaching liquid. Add a layer of carrots, then the chicken breasts, skinned sides up, salt, and pepper. The chicken will not be submerged. Return the mixture to a boil, lower the heat, and cover the pan. Simmer for 20 minutes, or until the chicken is cooked through.
4. Set aside 2 chicken breasts, 2 cups vegetables, and ¾ cup cooking liquid for the rice bowls.
5. Ladle about ¼ cup rice onto each plate, top with cabbage, carrots, and 1 chicken breast. Sprinkle with sesame oil and scallions. Quarter the remaining lime and add a piece to each plate.
Karoline Boehm Goodnick