KIKKOMAN SALES USA, INC. While the rice is cooked separately, this mostly-onepot meal translates beautifully into a one-bowl meal that can be customized to order with additional ingredients and garnishes. CHICKEN RICE BOWL Kikkoman Sales USA, Inc., foodservice/index.php Yield: 24 servings 1½ c. vegetable oil 12 c. stemmed, halved shiitake mushrooms 12 c. 2” pieces green beans 6 lbs. chicken breast, thinly sliced into 1” x 3” pieces 1½ c. Kikkoman Hoisin Sauce ½ c. dry sherry 24 c. cooked white rice Method: For each serving, to order: In wok or sauté pan, heat 1 T. oil over high heat. Add ½ c. mushrooms and ½ c. beans; stir-fry for 3 minutes or until slightly softened. Add 4 oz. chicken; stirfry for 2 minutes or until chicken starts to brown. Lower heat; add 1 T. hoisin sauce and 1 t. sherry. Simmer for 1 minute or until chicken is cooked through and coated with sauce. Scoop 1 c. rice into bowl; spoon chicken mixture over rice. Wine pairing: Foursight Pinot Noir “All In” Charles Vineyard 2007 [California]. The chicken/rice bowl, with its savory umami from the soy sauce and shiitakes, will shine with this balanced, raspberryscented Pinot. Gabriela Llamas, chef/instructor, Alambique, Madrid, Spain, 400 g. cooked chickpeas, cooking water (at least 500 ml.) reserved 125 g. Spanish extra-virgin olive oil 1 garlic clove 40 g. stale bread soaked in water to soften, then squeezed out Aged sherry vinegar, to taste Salt, to taste Ground cumin, to taste Mild or hot smoked (optional) Spanish paprika, to taste Fresh herbs (parsley, mint, tarragon), for garnish Diced cucumber, for garnish Diced red bell pepper, for garnish Method (1) In a blender or food processor, process chickpeas, olive oil, garlic and bread to the consistency of mayonnaise. (Add chickpeas’ cooking water to thin to desired consistency.) Season to taste with vinegar, salt, ground cumin and paprika. Cover and refrigerate until service. (2) Serve chilled with a garnish of fresh herbs and diced cucumber and bell pepper. Wine pairing: Gonzalez-Byass Jerez-XérèsSherry Tío Pepe NV [Spain]. A dry, almondscented sherry is a perfect geographic and gastronomic match for this unusual garbanzo/ gazpacho prep. This gazpacho as taught at an avocational cooking school in Madrid capitalizes on puréed chickpeas for a creamier version of the popular chilled soup familiar to American palates. GAZPACHO DE GARBANZOS FOODS FROM SPAIN 38 | Chef