Train Wreck Kitchen: Holiday Cookies

It's been a long time since I've blogged, but when your grandmother tells you she reads your blog and checks now and again if there's anything new, I think that's a good sign it's time to find something to write about. Thankfully, the day after seeing my Gramarie (the conjunction of Grandmother and her name, Marie - what I've always called her), our good friend Ruth came over to bake some holiday cookies.

Ruth has popped up several times on this blog, but I don't think I've every talked about 'Train Wreck Kitchen'. It's our little joke for when we get together to cook or bake. There's usually some cocktails and plenty of laughs (or maybe plenty of cocktails and some laughs), and an occasional break for karaoke or food. Today was no different.



Ruth and Dan each picked a recipe they wanted to make, plus we knew we had to make some Rum Balls. I was a bit hungover from the night before (a work holiday dinner), and struggled to figure out what I wanted to make. At first I thought I'd make some ganache and make truffles, but that sounded like too much work. While Ruth and Dan got to work, I pulled out a couple dozen cookbooks and dove in, looking for inspiration.

Dan had already started early on his cookie, as it required golden raisins to be soaked in Pernod (an anise-flavored liqueur) for 3 hours. He also had to shell a cup of pistachios. His Pernod-Pistachio cookie was from his favorite cookbook - Best of the Best from Hawaii
- and was a drop cookie that resembled a classic chocolate chip cookie, but has a very unique flavor when you bite in.

Pernod-Pistachio Cookies
1 cup golden raisins
1 cup Pernod
2 sticks unsalted butter, melted
1 cup sugar
2 large eggs
2 1/2 cups all-purpose flour
1 Tbspn poppy seeds
1 tspn baking soda
1/2 tspn salt
1 cup lightly salted shelled pistachio nuts

Preheat oven to 350 degrees F. Soak raisins in Pernod for 3 hours. In a large bowl, cream together butter and sugar, then add eggs. In a separate bowl, sift together flour, poppy seeds, baking soda and salt. Combine Pernod mixture with butter mixture. Gradually stir in dry ingredients. Add pistachios and stir just to combine. Scoop spoonfuls of dough onto oiled (or silicone mat/parchment lined) baking sheets. Bake 20-25 minutes, or until you smell the Pernod wafting out of the oven. Makes about 3 dozen.



My first cookie choice ended up an Eggnog cookie I found in Christmas Cookies: 50 Recipes to Treasure for the Holiday Season. I absolutely love Eggnog (and their less-milky cousin, Tom & Jerrys), so this recipe jumped out at me. It's basically a refrigerator sugar cookie dough with an egg yolk and spices, plus a rum icing and grated nutmeg on top.

Eggnog Cookies
1 3/4 cups all purpose flour
1/2 tspn freshly grated nutmeg
1/2 tspn ground cinnamon
1/4 tspn salt
2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/3 cup confectioner's sugar
1 large egg yolk

Whisk together flour, nutmeg, cinnamon and salt in a medium bowl. Using an electric mixer, beat the butter in a large bowl until creamy. Add the sugars and beat until thoroughly blended and velvety. Beat in the egg yolk. With the beaters on low speed, mix in the flour mixture just until thoroughly combined and the dough starts to come together. Gather the dough into a ball, then divide it in half. Working with one half at a time, place it on a lightly floured surface. Use your hands to shape it into a log and then roll it back and forth to form a smooth cylinder about 6-7 inches long and 1 3/4 inches in diameter. Wrap up the log in plastic wrap and secure with a layer of foil. Repeat with remaining dough. Refrigerate for at least 4 hours or until very firm. Preheat oven to 350 degrees F. Line a cookie sheet with parchment or a silicone mat. Working with one log at a time, use a sharp knife to cut the dough into slices between 1/4 and 1/3 inch thick. Place the rounds on the prepared sheet, arranging them about 2 inches apart. Bake for about 13 minutes or until the cookies are pale golden, a little browner around the edges. Transfer the cookies to a rack to cool.

Rum Icing
1 cup confectioner's sugar
2 1/2 to 3 Tbspn light rum
1 whole nutmeg, for grating on top of cookies

Whisk the confectioner's sugar and 2 1/2 Tbspn rum in a small bowl until smooth. Add a little more rum as needed to get a spreadable, slightly thin consistency. Spoon 1/2 tspn of icing onto the center of each cookie and spread it with the back of the spoon to form about a 1 1/5 inch circle. Grate a little nutmeg on top of the cookies while the icing is still wet. Let stand until the icing sets completely. Makes about 40 cookies.



During a lull in the kitchen action, I pulled out my recipe for Rum balls and whipped up a batch. This is an incredibly quick and easy no-bake cookie that gets better the longer you can resist eating them. We didn't last long. The origins of the recipe I use are lost, but it's found in a little cookbook I put together many years ago - before I started blogging - to give to family for Christmas. It may in fact be what got me to food blog, as each recipe is accompanied by a story. This recipe talks about when we made it at Burning Man - making new friends walking around with chocolatey rum balls to give out in the searing desert heat. Our friend Serenity also always makes rum balls for Christmas, but has the self control to age them - which make the consistency even better.

Rum or Bourbon Balls
3 cups finely crushed vanilla wafers (about 75 cookies). Ginger snaps can also be used.
2 cups confectioner's sugar
1 cup finely chopped walnuts or pecans
1/4 cup unsweetened cocoa
1/2 cup Dark Rum or Bourbon
1/4 cup light corn syrup
confectioner's sugar to coat

Mix the crushed wafers, powdered sugar, nuts and cocoa. Stir in the liquor and corn syrup until thoroughly combined. Cover your hands with powdered sugar and shape the mixture into 1-inch balls, rolling each in powdered sugar to coat as you go. Ideally, refrigerate in a tightly covered container overnight (or for weeks) before serving.



For my last cookie, I decided to use up the bittersweet chocolate I bought to make truffles, and some of the macadamia nuts we bought with the intent of making mini macnut pies for Thanksgiving (which we hosted this year). This is an even easier no-bake recipe, with three whole ingredients. I'll call it 'Koa Bark', since it's essentially a chocolate bark recipe, using macadamia nuts and coconut.

Koa Bark
12 oz bag of bittersweet chocolate chips
1 1/2 cups of chopped macadamia nuts
1 cup unsweetened large flaked coconut

Line a baking sheet with parchment paper or a silicone mat. Place in the freezer. Empty the chocolate chips into a large glass bowl. Heat for 30 seconds in the microwave on high heat. Stir. Repeat until the chocolate is smooth after stirring (probably 2 more times). Add nuts and stir to combine. Add coconut and stir to combine. Pour the mixture onto the prepared baking sheet and spread out into a thin layer. Return baking sheet to the freezer to set for 30 minutes or more. Remove and break into small pieces.



For Ruth's cookie, she decided to explore the history of one of her go-to dessert recipes (one Dan & I LOVE): St. Louis Deep Gooey. The version she usually makes starts with a yellow cake mix and ends up a sweet, buttery, gooey bar cookie. But apparently, it had more upscale beginnings, and Ruth wanted to try out the recipe from the restaurant that originated it. This version is much more involved, but my sweet-tooth actually likes the one she usually makes, as it's sweeter and softer (and easier!). I'll have to beg her for that recipe.

Fancy St. Louis Gooey Butter Cake
For the cake:
3 Tbspn milk at room temperature
1 3/4 tspn active dry yeast
6 Tbspn unsalted butter at room temperature
3 Tbspn sugar
1 tspn salt
1 large egg
1 3/4 cups all purpose flour
For the topping:
3 Tbspn plus 1 tspn light corn syrup
2 1/2 teaspoons vanilla extract
12 Tbspn unsalted butter at room temperature
1 1/2 cups sugar
1/2 tspn salt
1 large egg
1 cup plus 3 Tbspn all purpose flour
Confectioner's sugar, for sifting on top

In a small bowl, mix milk with 2 Tbspn warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly. Using an electric mixer with a paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk/yeast mixture, scraping down the sides of the bowl between each addition to help keep the mixture consistent. Beat dough on medium speed until it forms a smooth mass and pulls away from the sides of the bowl, about 7-10 minutes. Press dough into an ungreased 9x13 baking dish at least 2 inches deep. Cover dish with plastic wrap or a clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours. Heat oven to 350 degrees F. To prepare topping, in a small bowl, mix corn syrup with 2 Tbsn water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Scrape down the sides of the bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition. Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 40-45 minutes. Cake will rise and fall in waves and have a golden brown top, but will still be liquid in the center when done. Allow to cool in pan before sprinkling with confectioner's sugar for serving. Cut into bars. Makes 2 dozen bars. From NYTimes.com.


We ended up with a great mix of cookies - bars, balls, refrigerator, drop, and bark - that we liberally sampled throughout the process strictly for quality control. That, and we ordered some pizza, so we'd have something other than sugar and champagne in our stomachs. That helps when you're scream/singing Miley Cyrus' "Wrecking Ball" after popping a few rum balls. Ruth brought over small and large pastry boxes and we loaded them all up with a mix of cookies to take to coworkers, who said they were all delicious. And I ended up eating probably one whole box over the next few days, so I can attest to that.

This Cookbook is more Book than Cook

Today, we had a full day cleaning the house, prepping the guest room, doing laundry, working in the garden and on the chicken coop.  Finally, around 6:30, I got started on dinner.  I failed to check the recipe earlier in the day, and discovered it had four components to prep, including needing to bake potatoes and cool them before grating and combining.  I got myself a bit stressed out, but jumped in and began prep.

The recipe, from Chefs of Aloha: Favorite Recipes from the Top Chefs of Hawai'i, had four components to make, each with separate ingredients listed and instructions.  After getting the potatoes in the oven, I started collecting, measuring and preparing the (many) remaining ingredients.

40 minutes into prep, I had most of my mise en place, but not a single finished component.  But at least my sauce was on the stove

It was around this time that I got to thinking about this particular cookbook, and this recipe that seemed totally out of order.  The instructions were clearly not intended for a home cook, or at least not catered to one.  This was a glossy photo book, featuring recipes collected from the award winning chefs who put Hawaiian Regional Cuisine on the map:  folks like Bev Gannon, Peter Merriman, Chai Chaowasaree, Alan Wong, Roy Yamaguchi, and, of course, Sam Choy.  This is not the food you'll find at your hotel's luau, but high-end dishes you'll pay through the nose to enjoy.  And these are full-fledged celebrity chefs who pop up on shows like Top Chef.



I realized this cookbook is more souvenir than recipe book.  Although my copy is from Basically Books in Hilo, I've seen it in hotel gift shops, the Honolulu airport, and even in the ubiquitous ABC Stores.  This is something you buy for a foodie friend back home or as a memento of your trip - maybe to remember a delicious meal at Roy's or Hali`imaile General Store.  These are scaled down restaurant recipes from the top chefs in the islands.  They have a team of people with an afternoon to prep for service, so reducing a sauce to 1/6th it's original volume is no problem.

After over 2 hours of prep and cooking, I finally had my four servings plated.  I woke Dan up (who had nodded off in an armchair waiting for dinner), and we dug in.  It was totally worth the effort and the wait.

I've restructured the recipe quite a bit.  The original is courtesy Alan Tsuchiyama, of the Sheraton Waikiki.  His was concise, but arguably out of order.  Mine has lots of details - arguably too many - but optimizes for time... and has pretty pictures of many steps.

 Macadamia Nut-Crusted Mahi-mahi with Sauteed Spinach and Potato Cake
3 medium baking potatoes
1/2 cup white wine
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup unsweetened coconut milk
4 tspn finely chopped shallots (1 shallot)
2 1/2 tspn minced ginger (1 inch)
5 Tbspn butter, softened (not melted) 
1/4 cup carrot (about 1/2 a large carrot)
1/4 cup zucchini (half a small zucchini)
1/4 of a large onion (Maui or Walla Walla sweet, if possible)
2 Tbpsn sour cream
1 Tbspn toasted sesame seeds
8 oz fresh spinach leaves 
1 cup panko bread crumbs
1/3 cup macadamia nuts
4 mahi-mahi fillets (6 oz each)
1/2 tspn sweet Thai chili sauce
1 tspn chopped basil
Sesame oil for sauteing
Salt & Pepper to taste

Preheat your oven to 425 degrees F.  Prick the potatoes all over with a fork (to let steam escape) and place on a baking sheet.  Bake for 35-40 minutes, until a fork slides in easily.  When done, cool in the freezer and reduce the oven to 170 F.

Chop the shallots and divide into 1 Tbspn and 1 tspn.  Mince the ginger and divide into 2 tspn and 1/2 tspn.



In a saucepan over medium heat, combine the wine, cream, broth, and coconut milk with 1 tspn of the chopped shallots and 1/2 tspn of the minced ginger.  Simmer, whisking occasionally, and allow to reduce down to 1/3-1/2 cup.

You now have plenty of time to julienne the carrots, zucchini and onion, and saute them in a Tbspn or so of oil over medium heat, until they're tender.  Throw in a medium bowl with the sour cream and sesame seeds, plus a couple pinches of salt and a few twists of fresh ground pepper.  Set this aside.

Toss the macadamia nuts in a food processor and pulse until they're finely chopped.  Add the panko and remaining ginger and run for 30 seconds.  Pour into a bowl and set aside.



Skin the mahi-mahi and portion into four 6 oz pieces.  Set aside.



When the potatoes have cooled, peel them and then grate them into the bowl with the zucchini, carrots and onion mixture.  Stir this all well, until uniformly combined.  Divide into four portions and roll into balls.  Take two sheets of parchment paper and cut one into four squares.  Place the four squares in a 2 x 2 grid on the counter, and put one potato ball on each.  Put the full sheet of parchment on top, and set a large cutting board or cookie sheet over them, pressing down to form 4 cakes.  Remove the top parchment.  Heat 3-4 Tbspn of sesame oil in a large skillet over medium-high heat.  Place two or more cakes (as many as you can fit in the pan while still able to move them around) in the pan, using the square of parchment to keep your hands clean.  Discard the parchment.



Brown on one side (about 3 minutes) then carefully flip and cook another 3 minutes, until browned.  As each batch is complete, transfer to a plate in the warm oven.



Lower the heat in the skillet to low-medium.  Rinse and chop the spinach (giving the pan a couple minutes to cool).  Add 1 Tbspn of butter and the remaining shallots to the skillet, and allow the shallots to 'sweat' until they become transparent.  Saute the spinach until wilted.  Season with salt and pepper, and transfer to a bowl.



Season the mahi-mahi with salt and pepper, then press them into the macadamia nut mixture.  Don't worry that not a lot will stick - just press it firmly and get as much on as you can.  Add 2 Tbspn of butter and 2 Tbspn of sesame oil to the pan, and raise the heat in the skillet to medium.  Press extra mac-nut mixture on one side of each fillet and place that side down in the pan.



Cover the pan and allow to cook for 5 minutes.  Remove the cover, add more mac-nut mixture to the top of each fillet, flip them, recover, and allow to cook another 5 minutes - or until golden brown.  You'll realize you have tons of mac nut mixture left - but it freezes well.



Hopefully, your sauce will be reduced at this point.  Add the chili sauce and basil, then whisk in the butter until it's all melted.



Place one potato cake on each plate and top with spinach.  Rest a mahi fillet on top, then drizzle with sauce and enjoy.

A New (Old) Tradition: Sunday Dinner

Our formal dining room gets a lot of use - but only because the front door is in that room.  Truth be told, we eat almost all our meals downstairs, while watching movies and TV.  Sometimes, this means we're a bit distracted when we're eating.

Dan had the great idea to eat at the dinner table once a week - Sunday night - so that we can enjoy the food and each other's company... and enjoy the artwork and decor in that room.

After this week, we may be starting another tradition - making crock pot meals on Sunday.



I had picked up The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes back in February, when we made an Indian dinner for our annual Oscar's viewing night (with Dan's folks).  Dan broke it out this week and planned Chicken Vindaloo for tonight.



The recipe was really simple to throw together when I got up (around 10am), basically chopping, a little cooking, and pureeing things before tossing in the slow cooker.  Then we made some basmati rice just before we were ready to eat.



We ended up cutting the recipe in half, and still had plenty for dinner plus our lunches for tomorrow.  The full recipe is below.  The vindaloo had a good amount of spicy heat (we used serrano chiles), and was a perfect warming meal on a rainy Sunday evening.  And the company couldn't be beat.

Chicken Vindaloo
2 Tbspn vegetable oil
8 large yellow or red onions, peeled and thinly sliced
6 Tbspn white wine vinegar
1 (8 inch) piece of fresh ginger root, peeled and cut into chunks
20 cloves garlic, peeled
6-10 green and/or red Thai, serrano, or cayenne chiles, stems removed
1 Tbspn turmeric powder
1 Tbspn ground coriander
1 Tbspn garam masala
1 tspn ground cinnamon
1 Tbspn black peppercorns
1 heaping Tbspn rock salt
1 Tbspn black mustard seeds
4 lbs boneless, skinless chicken breasts and/or thighs, cut into 1 inch pieces
1/2 cup water



Warm the oil in a large, shallow frying pan (skillet) over medium-high heat and fry the onions until brown and almost caramelized, about 4 minutes.  Be careful not to burn.  Add the vinegar and cook, stirring, until the liquid evaporates, about 2 minutes longer.  Remove the onions from the oil and puree in a food processor along with 2 Tbspn of fresh oil.  Add to crock pot. In a food processor, puree the ginger, garlic, chiles, turmeric, coriander, garam masala, and cinnamon.  Add to crock pot. In a mortar and pestle, grind the peppercorns, salt and mustard seeds together into a powder.  Add to crock pot.  Add the chicken to the crock pot and stir to combine.  Add the water and cook on high for 7 hours.  Serve with roti, naan or basmati rice.

A Recipe from Seattle's (And My Mom's) Past

My mom was cleaning out their guest room, and brought me some boxes of things that were mine, or that she didn't want any longer and thought I might enjoy.  Among stuffed animals and pieces of coral were a few cookbooks.  One was a comb-bound yellow book called 'Scandinavian American Recipes'.





From the inscription on the title page of the book, it was given to my Mom (Janice) back in 1966 by her Aunt Marion, Uncle Bruce, and cousin Jill.



Later in the book I discovered it was put together by the 'Our Redeemer's Lutheran Church' in Ballard.



Feeling nostalgic, I asked Dan to find a recipe in it to include in our meal plan this week.  He picked a Swedish Baked Salmon recipe.  I normally don't include photos of the recipes themselves, but had to prove just how bad this recipe was.  No offense intended to Mrs. Robert N. Pearson, but I think she dialed it in a bit when she submitted her recipe for the book.



The first issue is that there are no measurements for ANY of the ingredients, unless you count the very specific '1 can' indication for the salmon.  Next problem, no indication of the size of casserole dish to use.  We decided to use an 8 x 8 Pyrex baking dish.  Next up in the train wreck of a recipe, there's no mention of what to do with the onions listed in the ingredients.  Given that the potatoes were listed as thinly sliced, we did the same with the onions and included them on top of the potato layers.  The sudden appearance of 'enough milk' in the instructions was surprising, but we thankfully had 'enough' around.  It wasn't specified whether to cover or leave uncovered when baking, so we opted for uncovered.  But then we realized there was no indication of the temperature at which to bake it.  Seriously Mrs. Pearson?  I took my queue from her note to 'bake slowly', and went with the default temp of our oven: 350 degrees F.  Salt and Pepper?  Nah.

Swedish Baked Salmon
1 can salmon
flour
olive oil
raw potatoes
raw onions
butter

Shred salmon, retaining juice.  Place a layer of salmon in a buttered casserole and sprinkle with a little flour and olive oil.  On this place thinly sliced potatoes.  Repeat three layers.  Add to salmon juice enough milk to make a liquid sufficient to cover the layers.  Dot with bits of butter and bake slowly, 1 hour.

Despite a lot of guesswork, we ended up with something edible, if a little bland. According to the back of the book, you can get a copy yourself for the very reasonable price of $2.35, and your order will receive their immediate attention.


 

Our First Experience with Shirataki

Tonight, Dan planned another recipe from the Men's Health cookbookhe discovered early this year. It featured an ingredient I'd never heard of, let alone used, so I thought it was worth a post - particularly with so many people doing paleo and gluten-free diets these days.



The recipe is a simple noodle & veggie stir-fry, but it uses tofu shirataki - a noodle made of soy beans and yam flour. Packaged in water, the noodles require no boiling, making dinner come together all the more quickly. You just rinse them and let them sit in hot water until you're ready to use them. They come in a couple shapes (the ramen-like noodles we used, plus fettuccine style), and AmazonFresh carries both. I'm not sure how versatile they are (e.g. can they be baked in a casserole?), but the flavor and texture were good, so I'd definitely try them out again.



Black Bean, Vegetable and Noodle Stir-Fry
2 tspn olive oil
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 small zucchini, halved and cut into chunks
2 cloves garlic, minced
16 oz shirataki noodles, drained and rinsed in hot water
1 15-16oz can of black beans, drained and rinsed
2 Tbspn soy sauce
1 1/2 tspn sodium-free seasoning mix
2 Tbspn fresh cilantro, chopped
Hot sauce

In a wok or large skillet over high heat, warm the oil. Add the peppers, onion, zucchini and garlic. Reduce the heat to medium-high and cook, stirring frequently, for 4 minutes or until vegetables start to soften.



Add the noodles, beans, soy sauce (we used gluten free) and seasoning mix (we used a mix of garlic powder, onion powder, cumin, coriander, cayenne, and chili powder). Reduce the heat to medium. Cook, stirring frequently, for 3-4 minutes longer, or until the mixture is hot. Add the cilantro. Toss to mix. Serve with hot sauce.

Sesame Chicken with Zucchini "Noodles"

I recently mentioned that Dan's been working his way through the Best of the Best from Hawaii Cookbook while doing our meal planning.  It's a simple, comb-bound cookbook that's taken the best recipes of dozens of cookbooks - many of them from church groups, Junior Leagues, and other community groups - and compiled them together.  The result is a great cookbook with a really wide range of recipes, from Naan to Mochi, Baked Potatoes to Lomi Lomi Salmon.

Tonight we tried out the Sesame Chicken recipe (originally from Another Taste of Aloha).  The recipe was a little vague about the amount of cornstarch (one of the pitfalls of this cookbook is that the recipes haven't all been fully vetted), but I think I went through at least a cup getting every piece of chicken completely coated.




Since the recipe lacked any vegetable component (unless you're counting green onions, which I'm not), I decided to make use of some of the fresh zucchini from our garden.  I considered frying it, but chose instead to make zucchini noodles - a trick I came up with when I got a new kitchen tool.  I needed a new strainer, and spotted a great deal on MyHabit.com for two strainers and a peeler for $13.  I have another peeler or two, but I really like this style.  And it turned out to have a cool feature...



On the flip side of the peeler are little teeth that instantly julienne vegetables.  Playing around with it, I discovered it made noodles when run along a peeled zucchini lengthwise.  The noodles are so tender that they're tasty raw - so tonight I put them on top of the brown rice before piling on the chicken.  I've lightly cooked them in the past, too, and think they would be excellent pickled.  With the bounty of zucchini we get every year, a tool that can transform it so I can use it in new ways is priceless.  It'll also make preparing green papaya salad a breeze.

(It doesn't look like this specific peeler is available on Amazon, but this OXO Good Grips Julienne Peeler looks very similar.)



Sesame Chicken
6 Chicken Thighs, boned and cut into 1-1.5 inch cubes
Cornstarch
Peanut Oil
1/4 cup Soy Sauce
1/4 Sugar
1 Tbspn Toasted Sesame Seeds
1 inch Fresh Ginger, finely grated
2 Green Onions, finely sliced

1 tspn Sesame Oil

1 Green Onion, chopped

Coat the chicken thoroughly with cornstarch and refrigerate for at least one hour.  In a saucepan, mix soy sauce, sugar, sesame seeds, and ginger.  Cook over low heat until sugar is dissolved.  Stir in sliced green onions and sesame.  Coat chicken again lightly just before frying.  Deep fry the chicken pieces in peanut oil at 350 degrees F for 3 minutes, or until light golden brown.  Drain on paper towels. Toss chicken in sauce and serve over rice, spooning additional sauce on top.  Garnish with the chopped green onions.