![Picture](/uploads/3/7/1/6/37161479/1431898103.png?250)
Over-sized rice bowl,
Chicken, chili, garlic, yum!
Eaten together
I went out for Japanese food a few days ago and I love having donburi. I thought I'd give it a go at home. The chicken is more of a Chinese style really but it was really tasty even if it was a bit mixed up. The sweet potato was a bit of a revelation, it was a bit of an experiment but worked great! Food like this really should be eaten with chopsticks...it's easy to learn if you can't do it already!
Chicken:
2 large chicken breasts,
1 Tbsp Chili and garlic paste
2 Tbsp Hoisin paste
2 Tbsp Mirin
1 Tbsp Light soy sauce
Vegetables:
1 Leek, sliced,
1 Aubergine, sliced
1 Pak Choi, sliced
1/2 Tbsp Sesame oil
1 Tbsp Light soy sauce
1 Tbsp Mirin
1 Tbsp Sesame seeds
1 Tsp Dried garlic flakes
1 Tsp Dried chili flakes
1 Tsp caster sugar
Sweet Potatoes:
1 Sweet potato
1 Tbsp Sesame oil
1 Tbsp Dark soy sauce
Rice:
250g Sushi rice
Fresh Coriander
Sushi ginger
Sesame seeds
Clean the rice a few times and then put in a saucepan. Cover with 330ml of cold water and bring to the boil. Boil for about 5 minutes and then remove from the heat (keep the lid on) and leave it for about 30 minutes. It'll go nice and sticky.
For the chicken, cut the chicken into large strips. Mix together the ingredients for the marinade in a baking tray and add the chicken. Leave in the fridge for a few hours to marinade. When that is done pre-heat the oven to 190c and cook the chicken for 30 minutes or until completely cooked through.
Slice the sweet potato really thinly and put on a baking tray, sprinkle with sesame oil and soy sauce and bake for the same time/temp as the chicken.
Heat the oil, soy sauce and mirin in a wok, add in the garlic, sugar and chili. Cook for a minute or so and add the aubergine and leek. Cook for 4-5 minutes until nice and soft and then add the pak choi and cook for another minute or so.
Time to serve up. Serve the rice with the coriander and ginger on the top. Spoon the veges to one side and the chicken to the other, sprinkle everything with some more sesame seeds and you're all done. This makes quite a bit of washing up but it's well worth it! It's best in nice big flat bowls so there is plenty of space for everything as you don't want the flavours running in to each other.
Chicken, chili, garlic, yum!
Eaten together
I went out for Japanese food a few days ago and I love having donburi. I thought I'd give it a go at home. The chicken is more of a Chinese style really but it was really tasty even if it was a bit mixed up. The sweet potato was a bit of a revelation, it was a bit of an experiment but worked great! Food like this really should be eaten with chopsticks...it's easy to learn if you can't do it already!
Chicken:
2 large chicken breasts,
1 Tbsp Chili and garlic paste
2 Tbsp Hoisin paste
2 Tbsp Mirin
1 Tbsp Light soy sauce
Vegetables:
1 Leek, sliced,
1 Aubergine, sliced
1 Pak Choi, sliced
1/2 Tbsp Sesame oil
1 Tbsp Light soy sauce
1 Tbsp Mirin
1 Tbsp Sesame seeds
1 Tsp Dried garlic flakes
1 Tsp Dried chili flakes
1 Tsp caster sugar
Sweet Potatoes:
1 Sweet potato
1 Tbsp Sesame oil
1 Tbsp Dark soy sauce
Rice:
250g Sushi rice
Fresh Coriander
Sushi ginger
Sesame seeds
Clean the rice a few times and then put in a saucepan. Cover with 330ml of cold water and bring to the boil. Boil for about 5 minutes and then remove from the heat (keep the lid on) and leave it for about 30 minutes. It'll go nice and sticky.
For the chicken, cut the chicken into large strips. Mix together the ingredients for the marinade in a baking tray and add the chicken. Leave in the fridge for a few hours to marinade. When that is done pre-heat the oven to 190c and cook the chicken for 30 minutes or until completely cooked through.
Slice the sweet potato really thinly and put on a baking tray, sprinkle with sesame oil and soy sauce and bake for the same time/temp as the chicken.
Heat the oil, soy sauce and mirin in a wok, add in the garlic, sugar and chili. Cook for a minute or so and add the aubergine and leek. Cook for 4-5 minutes until nice and soft and then add the pak choi and cook for another minute or so.
Time to serve up. Serve the rice with the coriander and ginger on the top. Spoon the veges to one side and the chicken to the other, sprinkle everything with some more sesame seeds and you're all done. This makes quite a bit of washing up but it's well worth it! It's best in nice big flat bowls so there is plenty of space for everything as you don't want the flavours running in to each other.