Tender, perfectly steamed grains of rice, studded with savory mushrooms, scallions, ginger, and garlic, resting above a crispy, even satisfyingly crunchy, bottom layer of rice.
Sprinkle chicken evenly with pepper and 2 teaspoons salt.Using kitchen tongs, char each poblano directly over a medium flame on a gas stovetop.
Cook until skin is blackened, 2 to 3 minutes per side.(Alternatively, preheat oven to broil with rack about 7 inches from heat source.Place chiles on an aluminum foil–lined baking sheet, and broil until charred, 5 to 8 minutes per side.)
Place chiles in a bowl; cover with plastic wrap, and let steam 10 minutes.Rub off skins from chiles, removing as much of the blackened skin as possible.
(Don’t worry if all of the skin doesn’t come off.)
Remove and discard stems and seeds.Hell's Kitchen - Caesars Palace, Las Vegas (37, 633 Reviews).
Old Ebbitt Grill, Washington, D.C. (25,933 Reviews).Eiffel Tower, Las Vegas (22,928 Reviews).
The Olde Pink House Restaurant, Savannah (20,940 Reviews).Joe's Seafood, Prime Steak & Stone Crab, Las Vegas (19,370 Reviews).
(Editor: Portable Skincare)