Ingredients
- 4 green onions
- 1 small red onion
- 1 celery bunch with leaves
TIP: Letty's mother taught her that the nutrition in the celery plant comes from the leaves - 1 carrot
- 3 fresh yellow corncobs (about 1 cup corn kernels)
- 1 cup sweet peas
TIP: Can be found fresh in Chinese supermarkets - 10 green beans
- 1 red bell pepper
- 3 cloves garlic
- 2 cups jasmine rice
- 6 chicken thighs, skinless
TIP: Chicken thighs give better flavor than chicken breasts - 1/2 cup olive oil
- 1 1/2 tablespoons cumin powder
- 1/2 teaspoon pepper
- 1 small chicken bouillon cube
- 1/4 cup ketchup
- 1/2 cup mustard
- 1 tablespoon soy sauce
- salt
Instructions
- Step 1 Remove any skin from the chicken thighs and clean the chicken by running under water. Remove almost all fat from the chicken, leaving only a small amount for flavor. Submerge the chicken in a large pot of water and boil chicken for 20 minutes. The chicken is done when it turns from pink to white.
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Step 2
Using the blade of a knife, scrape off the rough skin of the carrots. Using a box grater, grate the entire carrot.
TIP: Letty prefers to use a knife rather than a vegetable peeler because it keeps more skin intact, which preserves the nutrients in the carrot. -
Step 3
Cut the celery leaves in tiny pieces.
TIP: The leaves of the celery add more flavor and nutrients to the dish than just the celery stalks. - Step 4 Dice one red onion into small pieces.
- Step 5 Remove the root of the green onions and any shoots that aren’t fresh and green. Rinse the green onions under water then slice in half lengthwise along the whole onion. Chop the green onions into pieces using the entire onion, both green and white parts.
- Step 6 Cut the red bell pepper into cubes. Leave these a little larger than your other vegetables to give a bright color to the dish.
- Step 7 Cut the green beans in pieces approximately 1/4 inch in length.
- Step 8 In a sauce pan that has a lid, add 1/2 cup of olive oil and all the cut vegetables and sweet peas.
- Step 9 Using a garlic press, crush 3 cloves of garlic. If you do not have a press you can finely dice the garlic instead.
- Step 10 Saute vegetables in olive oil until the onions are clear and the vegetables are soft, approximately 15 minutes over a medium flame.
- Step 11 Once the chicken is cooked, remove it from the pot, reserving the water used to cook the chicken. Cut or scrape off any excess fat from the thighs using a knife, then cut chicken into bite sized pieces.
- Step 12 Add 4 cups of the reserved water used to boil the chicken to vegetables.
- Step 13 Add the chicken pieces to the pot with vegetables. Add the salt, cumin and black pepper.
- Step 14 Add the rice, mustard, ketchup, soy sauce, and bouillon to the pot. Cook the rice without the lid.
- Step 15 Stir the pot of rice when you notice the water is evaporating. Once the water is completely absorbed into the rice, lower the heat to a low flame and cover with a lid until the rice is cooked and tender.
