National Culinary Review

ABOVE: Red jasmine rice/coconut/ginger waffle and adobo chicken is a colorful, flavorful addition to the appetizer menu.

ginger. However, red jasmine rice ended up being much more colorful and made more sense from a visual and flavor profile.” The adobo chicken is made with chicken thighs that are boiled in equal parts white vinegar and soy sauce along with fresh garlic cloves, black pepper and bay leaves. The chicken is shredded and the liquid reduced to make a syrup. “It’s an extremely potent and flavorful broth that really permeates the meat,” says Holleman.

For the waffles, the rice is cooked in chicken stock, then sauteed in garlic, ginger and olive oil, and finished with coconut milk and scallions to infuse the rice with flavor. Then, the rice is added to the waffle batter, which includes vanilla.

Holleman’s version of chicken and waffles is an appetizer rather than a breakfast dish. “People are looking for ways to incorporate whole grains to every daypart,” he says.

KATHRYN KJARSGAARD IS A FREELANCE FOOD WRITER BASED IN FOREST PARK, ILL.

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