Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Friday, 5-Dec-2008 07:49 Email | Share | Bookmark
Spicy Chicken Korma Rice


I have a hankering for a low-fat savoury rice and I came out with this.

Spicy Chicken Korma Rice

5 pcs chicken thighs, skinned
2 tbsp korma spice
1 garlic, finely chopped
1 small knob of ginger, finely chopped
1 tbsp lemon juice
salt and pepper

Marinade the chicken pieces with the above ingredients, preferably overnight.
Bake in the oven at 150C for 40 minutes.

To make the rice

3 cups rice
4 cups chicken broth
3 cardamons
1 cinnamon stick
3 cloves

Add all ingredients into a pot. Let it simmer gently.
Arranged the chicken pieces on top of the parboiled rice, adding in any jus from the roasted chicken.
Cover the pot, and bake in the oven for a further 30 minutes at 130C.
To serve, you may sprinkle the rice with fried shallots and chopped fresh cilantro.

Stock vs Broth

Stock is technically what is made when you simmer vegetables, meat scraps, bones, and aromatics in order to extract their flavor. Raw stock isn't meant to be eaten on its own, but rather it gets used as a base to make other things like soups, braises, or risotto.

In fact, stock doesn't taste all that great! There's no salt (traditionally) or many other seasonings to boost the flavor, and so stock by itself can taste muted, flat, and overly vegetal or meaty.

Broth, on the other hand, is something you can eat on its own! A technical definition for broth would be "seasoned stock." Now that the salt and other seasonings are added in, broth is tasty and satisfying.

It might seem like stock will always end up salted and seasoned when it is used, and therefore saying there's a difference between the two is really just splitting hairs. But the point of stock is that you have control over how it gets salted and seasoned. It's a blank slate and an already-seasoned broth is not.

Maybe the stock will be used for poaching fish, so you only want a little or no salt. Maybe you'll be reducing it down to a sauce, so starting off with a salted broth will make the reduction taste too salty. You never know what you might want to use it for!

We should note that this difference between stock and broth is fairly confined to the restaurant and culinary world. In the grocery store, we've definitely seen "stock" and "broth" used to describe the same product. We try to find the brand with the least amount of sodium (salt) since this will give us the most control with our own seasoning.

~ from thekitchn

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