Asian-Style Chicken and Rice

Chinese New Year.  A perfect time to enjoy some Asian-style comfort food.  This recipe appeared in today's Globe and Mail, credit to Lucy Waverman.  Easy and great for a cool February night.  The recipe in original form calls for a "spicy citrus sauce" to drizzle on top.  I'm frankly too exhausted for spicy citrus sauces, no matter how wonderful.  Even without, it led my husband and me to second helpings.  Gung hay fat choy!

Asian-Style Chicken and Rice

500 grams (1 pound) boneless, skinless chicken thighs, sliced in half

2 tablespoons finely chopped shallots

2 tablespoons finely chopped ginger

2 tablespoons finely chopped garlic

2 tablespoons soy sauce

1 teaspoon sugar

3 tablespoons vegetable oil, divided

Salt and freshly ground pepper

8 large shiitake mushrooms, stems removed, cut in half

1 1/2 cups Thai jasmine rice, rinsed

2 cups chicken broth or water

1 teaspoon sriracha (Asian chili sauce)

1/2 cup green peas

1/2 cup finely chopped green onions

1 tablespoon chopped mint or coriander

Place chicken thighs in bowl. Combine shallots, ginger and garlic in separate bowl. Toss chicken with half of this mixture and all of the soy sauce and sugar.

Heat 2 tablespoons of oil in a skillet over a medium-high heat. Remove chicken from marinade, season with salt and pepper and add to pan. Fry 1 to 2 minutes on each side or until golden-brown but not cooked through. Remove from pan, add mushrooms and sauté 1 minute or until softened.

Season mushrooms with salt and pepper and set aside. To prepare the rice, heat the remaining tablespoon of oil in a large, heavy pot over medium heat. Add the remaining shallot mixture and sauté for 30 seconds. Stir in the rice, chicken broth (or water) and sriracha. Bring to a boil. Reduce heat to low and place chicken pieces and mushrooms over the rice. Cover and simmer for 10 minutes.

Scatter in peas and cook, covered, until both rice and chicken are cooked (about 7 to 10 minutes longer). Spoon into a serving bowl or serve from the pot. Garnish with green onions and mint or coriander. If there is a layer of rice that is slightly browned and sticking to the pot, this is considered a delicacy.

Sweet Potato, Carrot and Red Lentil Soup

This is another recipe that owes its introduction into our family to my book club.  Our neighbour, Alison, brought this to a recent book club potluck dinner and, although it was meant to be the starter, I found room for a second bowl.  I made it for the first time here at home later the same week, and everyone liked it very much.  I like the addition of lentils.  Makes me feel especially healthy.  The original recipe called for 1/4 c butter, which I've reduced and changed to oil.  Use butter if you prefer.

Sweet Potato, Carrot, Apple and Red Lentil Soup

2 tbsp grapeseed or olive oil 2 large sweet potatoes, peeled and chopped 3 large carrots, peeled and chopped 1 apple, peeled, cored and chopped 1 onion, chopped 1/2 cup red lentils 1/2 teaspoon (or more) minced fresh ginger

1/2 teaspoon ground black pepper 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 4 cups vegetable or chicken broth plain yogurt

1.	Warm oil in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
2.	Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable or chicken broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3.	Puree soup in a blender in batches until smooth. Alternately, you can use an immersion blender and puree the soup right in the cooking pot.
4.	Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. (You WILL need to add water!)  Serve with yogurt for garnish.