CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats, Vegetables |
Asian |
April 1991 |
1 |
servings |
INGREDIENTS
1 1/2 |
c |
Short-grain rice; (available at Asian |
|
|
; markets and |
|
|
; somesupermarkets) |
1 |
lb |
Chicken giblets including the livers |
2 |
c |
Chicken broth |
1 |
|
Parsley sprig |
1/2 |
ts |
Black peppercorns |
2 |
|
Onions |
3 1/2 |
tb |
Vegetable oil |
1/4 |
c |
All-purpose flour |
1 |
|
Green bell pepper; chopped |
1 |
|
Rib celery; chopped |
1/2 |
c |
Thinly sliced scallion greens |
|
|
Cayenne to taste |
INSTRUCTIONS
In a heavy saucepan combine the rice, 2 1/2 cups cold water, and salt to
taste. Bring the water to a boil, reduce the heat to low, and cook the
rice, covered, for 15 minutes, or until it is tender and the water is
absorbed.
In another heavy saucepan combine the giblets, the broth, 2 cups water, the
parsley, the peppercorns, 1 of the onions, halved, and salt to taste, bring
the mixture to a boil, and simmer it for 8 to 10 minutes, or until the
livers are just cooked through. Transfer the livers with a slotted spoon to
a bowl, simmer the mixture for 30 minutes more, and strain the stock
through a fine sieve into another bowl, reserving the giblets with the
livers. Let the giblets cool, trim the kidneys, and remove the meat from
the necks, discarding the skin and bones. Chop the giblets including the
livers and return them to their bowl.
In a heavy skillet, preferably cast-iron, combine the oil and the flour and
cook the roux over moderately low heat, stirring constantly with a metal
spatula, for 30 minutes, or until it is the color of milk chocolate. Add
the remaining onion, chopped, the bell pepper, and the celery and cook the
mixture, stirring, until the vegetables are softened. Add the giblet stock,
simmer the gravy for 30 minutes, and stir in the giblets. The rice and the
giblet gravy may be made 1 day in advance and kept covered and chilled. Let
the rice return to room temperature before continuing with the stuffing.
In a large bowl combine well the rice, the gravy, the scallion greens, the
cayenne, and salt to taste.
Serves 6.
Gourmet April 1991
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