Friday, 4 November 2016

Japanese Chicken and Rice

I bought some short grain rice in Japan. Today I made a chicken dish with some veggies. Most of the veggies are pickled and so I can eat them in the next couple of weeks. Pickling is the art, that the Japanese are celebrating. Even at tourist places at temples and shrines you can find shops selling pickled veggies. And samples to try are everywhere. The pity is it is not possible to buy something and take it home on the airplane.

2 chicken breast filets
marinade :
3 tbsp soy sauce
3 tbsp minin
2 tsp sesame oil
1 tbsp runny honey
5 tbsp sake
1 tsp chili flakes

2 spring onions
3 cloves of garlic
1/2 red chili
1 good pinch salt and pepper
2 pok choy
1 cup Japanese short grain rice
1 tsp Dashi powder
a pinch of furikake or rice seasoning

2 tbsp salt
2 tbsp sugar
100 ml rice vinegar
50 ml mirin
50 ml sake
1 large carrot
2 white cabbage leaves
1/2 cucumber
1 spring onion

Marinade the chickenstrips and pickle the salad, let both sit for minimum 1 hour.

Chop the salad ingredients very fine and salt them and let them sit 20 minutes drain the salty liquid and warm up the other ingredients to make a hot dressing, cover and let the salad sit. If you don´t eat it that day, put it into a clean jar with a lid and it will keep for more weeks.

In a wide pan in some sesame oil fry the chickenstrips until it gets some brown bits, take it out of the pan, it will finish cooking later.
Put in the same pan the onions, garlic and chili and wilt down the pack choy. Add the chicken and 2 tbsp of sake and a bit of water and finish cooking the chicken. It will take only 3 minutes.

Cook the rice with some Dashi powder or salt until soft, season with a little furikake and serve with some green tea.

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