LCBO Food & Drink Spring 2025

ABOVE GROUND

Orange Chicken Bowls

1 lb (455 g) ground chicken Salt to taste About 3 cups (750 mL) steamed jasmine rice 4 mini sweet peppers, halved, seeded, julienned 2 to 3 Persian cucumbers, halved lengthwise, thinly sliced on bias Basil or Thai basil, leaves torn for garnish Lime wedges and thinly sliced red finger chili for serving 1. Heat a large frying pan over medium heat. Add 2 tbsp (30 mL) rice and reduce heat to medium low. Cook, stirring frequently, until it turns deep golden brown, about 10 minutes. Transfer to a small plate. Cool completely then transfer to a coffee grinder or mortar and pestle. Grind to a coarse powder. Transfer to a ramekin and set aside.

vinegar, chili garlic sauce, gin ger, garlic and cornstarch until combined. Set aside. 3. In frying pan used for rice, heat 1 tbsp (15 mL) oil over medium-high. When shimmer ing, add green onion whites. Stir-fry until lightly charred and beginning to wilt, 1 to 2 min utes. Transfer onions to a plate and return pan to heat. 4. Add remaining 2 tbsp (30 mL) oil to pan until it shim mers. Generously salt one side of ground chicken and place it in pan salt side down. Let cook, undisturbed, until a deep brown crust forms, about 3 minutes. Generously salt top of chicken, then flip and cook until a deep brown crust forms, another 3 minutes. Break up meat into a fine mince. Return onion whites to pan and stir-fry until chicken

In this easy riff on classic Chinese American orange chicken, ground chicken provides extra surface area for browning, while toasted rice powder (instructions below)—a nod to Thai larb —adds nuttiness and a subtle crunch. With a spicy sauce and fresh toppings, it’s both a weeknight wonder and worthy of a casual dinner party. 2 tbsp (30 mL) jasmine rice 1/2 cup (125 mL) fresh orange juice 1/4 cup (60 mL) sugar 2 tbsp (30 mL) soy sauce 2 tbsp (30 mL) rice vinegar 11/2 tsp (7 mL) Chinese chili garlic sauce 2 tsp (10 mL) finely grated ginger 2 cloves garlic, minced 1 tbsp (15 mL) cornstarch 3 tbsp (45 mL) canola or peanut oil, divided 1 bunch green onions, whites cut into 1-inch (2.5-cm) pieces, greens thinly sliced

is cooked through, 2 to 3 minutes more.

5. Reduce heat to medium, sprinkle in reserved rice powder and pour in sauce. Stir until sauce becomes thick and shiny, about 1 minute. 6. Place steamed rice in four warmed bowls and divide orange chicken among bowls. Top each bowl with peppers, cucumbers, basil and sliced green onions. Serve immediately with lime wedges and sliced chilies on the side. WHAT TO SERVE Kremstal DAC Grüner Veltliner VINTAGES ESSENTIALS 375022, $17.95 Orange, ginger and chili jostle for attention here. Embrace them all with a tangy, versatile Grüner Velt liner full of peppery citrus notes. Serves 4

2. For sauce, in a small bowl, whisk orange juice, sugar, soy sauce,

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———————— SPRING 2025