Chopsticks and Sticky Rice

While I was doing a little research on Chopsticks, I came across a site claiming to demonstrate 10,000 ways to use Chopsticks. Are you kidding me? I have yet to master the most basic use – eating.

Hubby laughs at me whenever we go out for Chinese, have Chinese Take Out or when I cook an Asian meal because I have a tradition. Chop Sticks MUST be used for at least the first bite. Then, if you wish, use a fork. It’s a silly family tradition, but one that my guys generally humor me with. If the rice is sticky enough or the meat in managable bite-size pieces, I do a pretty good job of “faking” it with chopsticks. 

Many moons ago, Hubby and I went to China Town in San Francisco. I can remember reading somewhere that the Asian population in San Francisco’s China Town is the largest outside main land China. I don’t know if that holds true today, but it wouldn’t surprise me. The first time we went to China Town, it was on a weekend. China Town in San Francisco on a Saturday isn’t the same China Town you’d find in the middle of the week, when all the tourists have gone home. The second time we visited China Town was – you guessed it – midweek. We went back to the same restaurant we have eaten at once before because the food was good, the people were friendly and it was a nice experience. Midweek was completely different. The food was amazing, but there was a communication gap. The staff in the restaurant were older. If they did speak English, they were not letting on. There was no menu to speak of. A cart went around the tables, and you let the server know (or in our case pointed to) what you wanted from the cart. There was a lot of smiling, and a great deal of encouragement to “try something” so that was fun. At the end of the meal, our server counted up the plates arranged by color and gave us a bill. Seemed rather efficient.

Kiddo has a fondness for all things Asian, be it Japanese or Chinese. I wish we had taken him to China Town. It’s still there, but we haven’t stepped foot in a sizeable city in California in over four years. Crime in larger cities, in my opinion, isn’t worth the risk. And tourists tend to stand out as easy prey. Wow – another of those moments of wandering off . . .

Today is National Chopstick Day. In my book, that means eat something Asian. Growing up with a Filipino mother, rice of some kind was the norm at the table much like Americans serving potatoes. My parents made the most amazing Sweet and Sour Short Ribs. Unfortunately, it’s a recipe I hadn’t learned before my mother’s passing, and Dad can’t remember where he may have put the recipe, so that one seems lost. Who knows, maybe someday I’ll figure it out. So while this Sweet and Sour Chicken ain’t my daddy’s short ribs, it’s still pretty darn delicious. Remember, that first bite needs to be with Chopsticks!

Sweet and Sour Chicken over Sticky Rice
Sticky Rice
1-1/2 cups White Rice
3 cups Water
Pinch Salt

In a pan with a tight-fitting lid, mix rice with water and a pinch of salt. Cover; bring to a boil.

Reduce heat; let simmer about 12 minutes or until the liquid has evaporated and the rice is tender. Keep covered and warm until ready to serve.

Just before serving, spread rice out on a large serving platter.

Sweet and Sour Chicken
1 lb boneless Chicken Thighs
1 Red Bell Pepper
1 cup Pineapple Chunks
1/4 cup Pineapple Juice
1 Garlic Clove
1 teaspoon fresh Ginger
4 Green Onions
3 tablespoons Honey
3 tablespoons Rice Vinegar
4 tablespoons Banana Sauce
1 teaspoon Sambal Oelek Chili Paste or Sriracha
1 tablespoon Water
1 tablespoon Cornstarch
1 tablespoon Cooking Oil
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
Red Food Coloring, optional

Cut chicken into bite-size pieces, set aside. Stem, seed and dice the bell pepper. Drain pineapple chunks, reserving a third-cup of the juice. Peel the garlic and a small piece of ginger; set aside. Slice green onions on the bias for garnish.

In a bowl, whisk together the honey, rice vinegar, banana sauce, chili past and pineapple juice. Grate garlic and ginger into the mixture. Whisk in water and cornstarch, set aside.

Heat the cooking oil in a wok ver medium-high heat, add chicken and cook until cooked through, about 6 minutes or so, turning pieces as needed for even cooking. Add the bell peppers, pineapples and soy sauce to the pan; cook until the peppers are just tender but still crisp, about 2 minutes.

Pour the honey mixture into the pan, toss to coat well in the sauce. Continue to cook until the sauce has thickened nicely, about a minute or so.

Remove from heat, drizzle with sesame oil. If desired add some red food coloring just before serving.

Spread rice out on a platter, top with chicken; then garnished with green onions. Great with tea. Enjoy!

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How lovely is Your dwelling place, Lord, mighty God!