Karoline Boehm Goodnick for the Boston Globe

Serves 4

RICE

3 cups water
cups short-grain brown rice
Pinch of salt

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1. In a medium pot, combine the water, rice, and salt. Bring to a boil. Cover, lower the heat, and simmer for 45 minutes.

2. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork. Reserve 3 cups rice for the rice bowls.

CHICKEN

4 cups water
1 piece (1 inch) ginger, thinly sliced
1 clove garlic, crushed
2 tablespoons soy sauce
2 limes
1 head Napa cabbage, thinly sliced
3 carrots, thinly sliced
diagonally
6 skinless, boneless chicken breast halves (3 pounds
total)
Salt and pepper, to taste
1 teaspoon sesame oil
4 scallions, thinly sliced

1. In a large flameproof casserole, combine the water, ginger, garlic, and soy sauce. Squeeze 1 lime into the pot and add the squeezed lime rind. Bring the mixture to a boil over medium heat. Lower the heat and simmer for 10 minutes.

2. With a slotted spoon, remove ginger, garlic, and lime rinds.

3. Layer sliced cabbage in the poaching liquid. Add a layer of carrots, then the chicken breasts, skinned sides up, salt, and pepper. The chicken will not be submerged. Return the mixture to a boil, lower the heat, and cover the pan. Simmer for 20 minutes, or until the chicken is cooked through.

4. Set aside 2 chicken breasts, 2 cups vegetables, and ¾ cup cooking liquid for the rice bowls.

5. Ladle about ¼ cup rice onto each plate, top with cabbage, carrots, and 1 chicken breast. Sprinkle with sesame oil and scallions. Quarter the remaining lime and add a piece to each plate.
Karoline Boehm Goodnick