{"id":14693,"date":"2010-08-08T23:13:06","date_gmt":"2010-08-09T03:13:06","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=14693"},"modified":"2010-08-08T23:13:06","modified_gmt":"2010-08-09T03:13:06","slug":"arugula-risotto-with-ginger-oyster-chicken%e3%83%ab%e3%83%83%e3%82%b3%e3%83%a9%e3%83%aa%e3%82%be%e3%83%83%e3%83%88%e3%81%a8%e7%94%9f%e5%a7%9c%e3%82%aa%e3%82%a4%e3%82%b9%e3%82%bf%e3%83%bc%e9%a2%a8","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=14693&lang=en","title":{"rendered":"Arugula Risotto with Ginger Oyster Chicken
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\"\"<\/a><\/p>\n

Arugula Risotto with Ginger Oyster Chicken<\/strong>
\nLunch August 7, 2010<\/em><\/p>\n

I shouldn’t call this risotto, because it was not cooked in the traditional way. But I couldn’t really come up with any other good name to describe it. Steamed rice was slowly cooked in chicken stock so that the flavor was absorbed in the rice. Roughly chopped arugula was added at the end of cooking. Poached chicken was mixed with minced ginger, oyster sauce, soy sauce, sugar, vinegar, and sesame oil. The chicken was placed on risotto and served with chopped green onion and a few fresh arugula leaves. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Arugula Risotto with Ginger Oyster Chicken Lunch August 7, 2010 I shouldn’t call this risotto, because it was not cooked in the traditional way. But I couldn’t really come up with any other good name to describe it. Steamed rice was slowly cooked in chicken stock so that the flavor was absorbed in the rice. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11],"tags":[],"class_list":["post-14693","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14693","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14693"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14693\/revisions"}],"predecessor-version":[{"id":14741,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14693\/revisions\/14741"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14693"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14693"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14693"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}