Recipes Rice Cooker Ginger Chicken and Rice 5.0 (2,808) 2 Reviews Plus: More Chicken Recipes and Tips Fast and Easy Chicken Recipes By Laurent Gras Laurent Gras Why Because his cosmopolitan riffs on French cuisine display a restless imagination and masterful skill. Born Antibes, France, 1965. Education École Hôtelière, Nice, France. Experience Peacock Alley, New York City; Restaurant Alain Ducasse and Guy Savoy, Paris. How he describes his food "It's grounded in French technique but with more powerful, exciting flavors." Guilty pleasure The pastrami sandwich at Katz's Delicatessen in New York City, especially on Sundays in winter." Where he would eat on a $1,000 budget El Bulli in Rosas, Spain. "A lot of chefs seem to be copying Ferran Adrià. I want to go there and see what's going on." Where he would eat on a $10 budget New York Noodle Town in Manhattan's Chinatown. About his recipe For his lamb marinated in jasmine tea with sweet pea sauce, Gras suggests using a young lamb. "It should havea soft flavor." Gras buys his jasmine tea from Ten Ren in San Francisco (www.tenren.com lists store locations throughout the United States). "I use the $60-per-pound tea for the recipe, but for drinking, I'll usually go ahead and spend $100 per pound." Won Best New Chef at: Fifth Floor, San Francisco Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Antonis Achilleos Active Time: 15 mins Total Time: 1 hrs Yield: 4 Ingredients 1 large chicken bouillon cube, preferably all-natural 3/4 cup hot water 1 cup jasmine rice 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch cubes One 2-inch piece of fresh ginger, peeled and cut into matchsticks 3 packed cups baby spinach 1 cup unsweetened coconut milk Kosher salt Directions In a small bowl, dissolve the bouillon cube in the hot water. In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt. Turn the cooker on; the dish should be done in about 40 minutes (when the cooker turns itself off). Let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve. Rate it Print