Bahn Mi Chicken and Rice

Bahn Mi Chicken and Rice

Our Bahn Mi captures the essence of Vietnamese street food flavors and balances those flavors out with U.S.-grown rice. From sweet, sour, to umami this recipe is balanced with the addition of the rice makes for a full entrée of greatness on one plate. This recipe stars U.S.-grown white rice and comes to us from Chef Reggie Sloan of USA Rice’s K-12 Chef Advisory Board.

Brooke1999Brooke1999
Servings25
Difficultyhard

Ingredients

  • 4 lbrice, cooked
  • 2 oz.margarine
  • 1 galWater
  • 4 lbteriyaki chicken, diced
  • 13 oz.Carrot, shredded
  • 1 lbCucumber, julienne sliced
  • 13 oz.Radish
  • 0.75 qtWater
  • 0.75 qtrice vinegar or distilled vinegar
  • 1.5 cupSugar

Instructions

  1. 1

    Spray 4" full-sized steamtable pans with non-stick spray. Mix 4 lbs of rice, 1 gallon of water, and 2 oz of margarine in each 4" full-size steam table pan. (Each 4 lbs quantity provides 50-54 – ½ cup servings)

  2. 2

    Place in steamer UNCOVERED for 25 minutes. Stir and return to steamer for an additional 5 minutes.

  3. 3

    Remove from steamer. Cover with plastic wrap but PERFORATE WITH SEVERAL HOLES. This prevents rice from continuing to cook and swell. Note: Each steamtable pan prepared with 4 lb. of rice provides approx. 50-54 (½ cup or #8 scoop) servings.

  4. 4

    Combine the water, vinegar, sugar and stir to dissolve.

  5. 5

    Pour the liquid over the Shredded carrots, sliced cucumbers and shredded radishes and set overnight in the cooler or at least one hour before preparing.

  6. 6

    Spread chicken over a parchment lined sheet pan and bake for 15-20 min or until sauce is caramelized and internal temp. is 165 for at least 15 seconds.

  7. 7

    Cook the rice fully until tender in the steamer. Place 1 cup of rice in a bowl

  8. 8

    Using a 4 oz spoodle at chicken to the rice.

  9. 9

    Top with 1 ounce of cucumbers, carrots, and radishes.

  10. 10

    Garnish with cilantro