Simple or Sensational

Spicy Chicken on Rice Cakes

Spicy Pork on Rice Cakes 

Makes about 40

Ingredients - (for the rice cakes)

1 cup short grain rice
1 cup water
1 cup chicken stock
4 cloves garlic
2/3 cup red kidney beans chopped (don't drain them)
200 ml light coconut milk
1 small dried chili (optional)
1 egg white
1 cup breadcrumbs or cornflake crumbs

Ingredients - (for the marinade)

1 teaspoon ginger
1 teaspoon garlic
1 teaspoon all spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 scotch bonnet pepper (deseeded and chopped)
1 tablespoon honey
1/3 teaspoon thyme
1 tablespoon water

Ingredients - (to complete the dish)

500 g chicken breast
2 tablespoons mango chutney
1 tablespoon finely chopped basil 

Method

Combine the rice in a saucepan with the water and stock.  Do not rinse the rice first because you need the starch in the rice to bind it in the finished rice cake.   Cook the rice over high heat until it starts to boil.  Reduce the heat to a simmer and simmer until the rice if fully cooked, around twenty minutes.  You may need to add a little more water to the rice during cooking.  While the rice is cooking, sauté the garlic in a small non stick pan until transparent, you may need a little cooking spray or water.  When the rice is cooked, combine the rice, garlic coconut milk, beans and dried chili and mix well.  Spread the rice mixture in a small sheet pan and allow to cool thoroughly.  I actually find that this mixture works well if you allow it to "set" over night.  When the rice mixture is cooled, cut out rounds using a 1 1/2 inch round cookie cutter.  Wisk the egg white lightly in a bowl to break it up, it sometimes helps to add a teaspoon of water.  Dip the rice rounds in the egg white and then cover in the breadcrumbs (or cornflake crumbs).  You will need to make sure that you don't leave the rice cakes in the egg for too long or they tend to break apart.  You will have about a cup of the rice mixture left over after you have finished cutting out the rounds, have it  as a snack, or throw it out, the choice is yours.  Allow the rice cakes to cool in the fridge for at least an hour.  Combine all the marinade ingredients and marinade the chicken for at least a hour, or overnight.   Grill the chicken until just done.  Shred the cooked chicken and combine with the mango chutney and basil.  Just before serving, fry the rice cakes in batches in a non stick fry pan, you may need a little oil spray.  Keep rice cakes warm in the over until you are ready to serve.  Top each rice cake with a little of the chicken mixture and serve warm.

Per Serve