Fusion Sticky Rice With Star Anise Chicken, Shiitake, Edamame, And Sunchokes

1. 1

   ["Heat oil til hot, add ginger, then scallion, and stir fry a few minutes. Add shiitakes and saute 5 minutes til soft.", "Remove ginger- shiitakes. Over medium heat, saute sausages til done. cool and cut lengthwise into quarters and then slice across in 1/3 inch slices.", "Return shiitakes, scallions and ginger to sausage pan. Mix well. Add Jerusalem artichoke and edamame and mix well. Pour coconut milk and stock over rice, then soy sauce through salt, stirring to coat well. Bring to boil.", "Turn heat to simmer, cover, til liquid is absorbed. Taste (rice should be chewy)but if not ready, add more coconut milk, stock, or water;cover and let cook til rice is chewy/al dente.) Add shredded cooked chicken to taste, somewhere near the end of the rice cooking.", "Taste and add more seasonings as needed. Serve as is or stuffed into Inari (fried tofu skin pockets.)", "CHICKEN: In a saucepan just big enough to fit four bone-in skin-on chicken thighs, heat a little canola oil to hot. For ~ 4 minutes, sear chicken thighs, skin side down..Turn over and sear 3 minutes. Remove from pan. Add to pan soy through o.j.. Bring to a boil, stirring to dissolve the sugar, turn to simmer. Return thighs to pan, turn to coat with sauce., cover on low simmer for 20-30 minutes, turning once more, til meat easily pulls away from bone.

2. 2

   Turn off, remove thighs from pot and let cool ~ 5-10 minutes. Discard skin and bones and put into upright narrow container. Top with sauce and refrigerate overnight. The next day, remove and discard the layer of solid fat that has settled on the top. Shred the chicken into small pieces. Reheat the chicken with sauce, remove the chicken from the sauce (reserve to cook with later) and fold the chicken into the completed sticky rice. Serve.", "**When reheating sticky rice, you need water or liquid to create steam; otherwise the rice will be hard."]

No additional tips available.