Ginger Sesame Chicken and Cabbage Rice: A Taiwanese-Quebec Fusion

Servings: 6 Portions

INGREDIENTS

625g Chicken Thighs, Cut into 3x3 cm pieces
35g Fresh Ginger, Thinly sliced (about a 5x5 cm piece).
500g Green Cabbage, thinly shredded
2 cups Rice, (I use Sushi rice in this recipe).
1 ¼ cups Water
½ cup + 1 tbsp Rice Wine, Divided (1 tbsp for soaking goji berries).
1 tbsp Goji Berries
2 tbsp Sesame Oil
1 tbsp Vegetable Oil or Olive Oil
1 tsp Salt
½ tsp White Pepper

Note: The rice wine and goji berries provide the traditional "Ma You Ji" flavor profile. However, if you prefer to cook without alcohol, simply replace the ½ cup of rice wine with an additional ½ cup of water (using 1 ¾ cups water total). The dish will still be delicious and comforting!

INSTRUCTIONS

1. Prepare the Ingredients
Rice: Wash the rice until the water runs clear. Soak in fresh water for 15 minutes, then drain thoroughly.
Vegetables: Shred the cabbage and thinly slice the ginger.
Chicken: Cut the chicken thighs into bite-sized (3x3 cm) pieces.
Goji Berries: Place the goji berries in a small bowl and soak them in 1 tablespoon of rice wine.

2. Sear the Chicken
Heat a large pan or Dutch oven over medium heat and add 1 tablespoon of vegetable oil. Add the chicken pieces and fry for about 1 minute per side until lightly browned. Remove the chicken from the pan and set aside.

3. Aromatics
In the same pan, add 2 tablespoons of sesame oil. Add the sliced ginger and fry for about 2 minutes over medium-low heat until fragrant and the edges slightly curl.

4. Sauté Cabbage and Chicken
Return the chicken to the pan. Stir-fry for 1 minute, then pour in the ½ cup of rice wine. Stir-fry for another minute. Add the shredded cabbage and cook for 5 minutes, stirring every couple of minutes until the cabbage begins to soften.

5. Combine and Season
Add the drained rice to the pan and stir-fry for 1 minute to coat the grains in the aromatic oil. Add the water, salt, and white pepper. Stir well to combine all ingredients.

6. Simmer
Cover the pan with a tight-fitting lid. Cook on medium heat for 12 minutes. (Quickly stir the mixture once at the 6-minute mark to ensure the bottom doesn't stick).

7. Rest and Steam
Turn off the heat. Keep the lid on and let the rice steam undisturbed for 15 minutes. This allows the rice to fully absorb the flavors and finish cooking.

8. The Finishing Touch
Open the lid and add the soaked goji berries (including the wine). Gently fluff the rice with a spatula to mix everything together. Cover and let it sit for a final 5 minutes.

Voila! A beautiful blend of Taiwanese tradition and Quebec’s winter harvest, ready to enjoy.