Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt

Recipes in 30 minutes or less



We've taken a specialty of Singapore, Hainanese chicken, and adapted it for a quick dinner without sacrificing its succulence. Fresh vegetables and an intense cilantro sauce add crunch and flavor.

2 shallots, halved

2 ¼-in. piece ginger, peeled and thickly sliced, divided

2 garlic cloves, divided

3 tbsp. vegetable oil

2 cups long-grain rice

4 cups reduced-sodium chicken broth

2 boned, skinned chicken breast halves (about 1 ½ lbs. total)

2 green onions, chopped

1 cup loosely packed cilantro leaves and tender stems

2 scant tbsp. lime juice, plus 2 limes

1 each green and red jalapeño chile, sliced and stemmed

2 tbsp. each soy sauce and toasted sesame oil

½ English cucumber, sliced

1. Whirl shallots, 2 slices ginger, and 1 garlic clove in a food processor until well chopped. Heat vegetable oil in a 5- to 6-qt. dutch oven over medium heat. Add shallot mixture and cook, stirring, until garlic begins to brown, about 2 minutes. Add rice and stir until well coated in oil.

2. Stir in broth and place chicken on top of rice. Cover and cook, without stirring, until chicken is cooked through and rice is tender, IS to 20 minutes.

3. Meanwhile, purée green onions, remaining ginger and garlic, the cilantro, lime juice, green jalapeño, soy sauce, sesame oil, and 2 tbsp. water in a blender. Transfer to a bowl. Cut limes into wedges.

4. Lift chicken from pot and slice. Transfer rice to a platter and arrange chicken on top. Serve with limes, sliced red jalapeño and cucumber, and cilantroginger sauce.

PER SERVING, WITH 2 TBSP. SAUCE 730 Cal., 27% (197 Cal.) (rom (at; 48 g protein; 22 g fat (3.5 g sat.); 82 g carbo (2.4 g fiber); 1,214 mg sodium; 109 mg chol.



These burgers get a distinctive tang from giardiniera, an Italian mix of pickled vegetables. If you can't find it at the store, chop up olives and pickles instead.

4 slices red onion, about V* in. thick

2 tbsp. balsamic vinegar

¼ cup olive oil, divided

¾ cup chopped giardiniera*

1/3 cup mayonnaise

1 tbsp. chopped fresh oregano leaves

1 ½ lbs. ground lean beef

1 tsp. kosher salt

½ tsp. pepper

4 ciabatta or focaccia buns, split

4 slices provolone cheese

About 2 cups lightly packed arugula

1. Heat grill to medium (350° to 450°). …

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