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Spicy Chicken and Red Rice in Seaweed Purses
Clayton Babas, Chef, Bistro at P.I.C.

2 cups red rice

8 oz chicken thighs, boneless
1 Tbs fresh garlic, minced
1/4 cup fresh lemon juice
salt and pepper to taste

Mix ingredients together and let marinate for 30 minutes. Grill over charcoal or on a hot skillet until 3/4 cooked. Finish in the oven. Let cool then mince and set aside.

2 Tbs yellow onion, minced
2 Tbs green onion, minced
1/4 cup fresh lemon juice
1/2 tsp fresh chili pepper, ground
salt and pepper to taste

Mix the minced chicken with the ingredients above in a large bowl. Adjust the seasoning to taste, set aside.

4 sheets sushi nori, cut in half

1/4 cup wasabi aioli

To assemble, place 2 Tbs of red rice in the center of a piece of nori. Put 1/2 tsp of wasabi aioli in the rice then place 1 Tbs of the chicken mixture. Gently fold the corners of the nori upwards, forming a package. Squeeze together to hold the nori and rice into a ball. Place onto a platter until ready to serve. Right before service, heat 2 cups salad oil in a deep, heavy pan to 365F, using a pair of tongs or chopstick, gently lower the purse into the hot oil, making sure to only place the rice filled portion into the hot oil. Drain on a paper towel lined plate. Serve immediately.

Yield: 6 Servings

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