Jasmine Rice, 3 cups warm cooked white rice
1 1/2 tsp canola oil
2 tbsp olive oil
4 small bok choy, halved lengthwise
Salt and Pepper
1/4 c plus 2 tablespoons Kimchi
2 cups shredded roasted chicken or rotisserie chicken
Thai basil sprigs
1 whole chicken
Salt and pepper
Preheat oven to 500.
Generously salt the chicken inside and out. Season with pepper. Place in a roasting pan and roast for 50 – 70 minutues until it is 162. Cool fpr a few then carve and set aside.
3 tbsp red wine vinegar
1 garlic clove, minced
1 tsp Dijon mustard
3/4 c olive oil
2 tbsp kimchi
Blend with an immersion blender and set aside.
Preheat the oven to 375°.
In a medium bowl, mix 1/2 of the rice with the canola oil. Spread on a large rimmed baking sheet. Bake for 15 to 20 minutes, until crisp.
Meanwhile, in a large skillet, heat the olive oil until shimmering. Add the bok choy cut side down and season with salt and pepper. Cook over moderately high heat until browned on the bottom, 5 – 7 min per side. Transfer to a plate.
In a bowl, toss the crispy rice with the remaining 2 1/2 cups of cooked rice and 1/4 cup of the vinaigrette.
Transfer to shallow bowls and top with the bok choy and chicken. Spoon the remaining vinaigrette into the bowls. Garnish with basil.
Serves 4 – 6.