Food & dining

sunday supper

Recipe for steamed chicken with Napa cabbage and brown rice

Karoline Boehm Goodnick for the Boston Globe

Serves 4

RICE

3cups water
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.

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2. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Reserve 3 cups rice for the rice bowls.

CHICKEN

4cups water
1piece (1 inch) ginger, thinly sliced
1clove garlic, crushed
2tablespoons soy sauce
2limes
1head Napa cabbage, thinly sliced
3carrots, thinly sliced
diagonally
6skinless, boneless chicken breast halves (3 pounds
total)
Salt and pepper, to taste
1teaspoon sesame oil
4scallions, thinly sliced

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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.

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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

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