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Pansoh

Yield 6 servings
You may substitute 1/2 teaspoon grated lemon zest for each tablespoon of lemon grass.

Ingredients

  • 1 pound skinned, boned chicken breast halves, cut into 1-inch pieces
  • 1/2 pound skinned, boned chicken thighs, cut into 1-inch pieces
  • 2/3 cup chopped shallots
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped peeled fresh ginger
  • 3 tablespoons finely chopped peeled fresh lemon grass
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound okra pods
  • 6 cups hot cooked long-grain rice

Nutrition Information

  • calories 399
  • caloriesfromfat 6 %
  • fat 2.8 g
  • satfat 0.7 g
  • monofat 0.7 g
  • polyfat 0.6 g
  • protein 31.2 g
  • carbohydrate 59.7 g
  • fiber 2.1 g
  • cholesterol 75 mg
  • iron 3.9 mg
  • sodium 288 mg
  • calcium 111 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine first 8 ingredients in a large bowl; stir well. Cut 1 (20-inch-long) sheet of foil; place chicken mixture on half of foil sheet. Spread into a single layer, leaving a 1-inch margin around edges of foil. Fold the other half of foil sheet over the chicken mixture. Bring edges of foil together, and fold several times to form a sealed packet. Place foil packet on a baking sheet. Bake at 325° for 45 minutes.

  3. Steam the okra, covered, 10 minutes or until crisp-tender.

  4. Remove chicken mixture from oven, and let stand 5 minutes. Spoon 2/3 cup chicken and juices over 1 cup rice; top with 1/2 cup okra.