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BLANK-MANG




Source of Recipe


the web


Recipe Introduction


c.1390


List of Ingredients




2 large, boneless capon or chicken breasts
2 1/2 cup water
1 1/4 tsp salt
1/2 cup blanched almonds
2 Tbsp ice water
1 tsp salt
1 cup rice
1 Tbsp butter
4 tsp brown sugar

garnish:
candied anise (I've never found it, but I'm told it exists)
toasted slivered almonds


Recipe



Bring the 2 1/2 cups water and 1 1/4 tsp salt to a boil, and boil the chicken, covered, for 15 minutes or until done. Remove the chicken and set aside, reserving the broth. Grind the almonds with the ice water in a blender or with mortar and pestle, until smooth. To make "almond milk", combine 2 cups of the broth with the ground almonds, and allow to stand for about 10 minutes, stirring occasionally. Put the almond milk into a pan, and cook the rice in it with the salt, butter, and brown sugar. Meanwhile, dice the chicken breasts. Just before the rice is done, add the chicken. Stir to distribute the chicken pieces, and finish cooking the rice. Just before serving, garnish with the toasted almonds (and candied anise, if you could find any).