I’ve noticed i’ve not done many Japanese inspired recipes so I thought this was a brilliant opportunity to cook up a pretty darn tasty Japanese inspired recipe!
What ingredients do I need?
The below is for 2 people:
130g black rice
3 small chicken breast fillets
250g of pak choi
50ml of soy sauce
1 tea spoon of muscovado sugar
1 tea spoon of salt
1 tea spoon of ground ginger
2 stalks of dried lemon grass
1/2 tea spoon of chilli flakes
2 tea spoons of garlic powder
1/2 tea spoon of sesame seeds
Vegetable or sunflower oil
10 table spoons of cornflour
1 spring onion
2 table spoons mayonnaise
Great I have those ingredients what do I need to do?
To begin with let’s create the marinade as we want the chicken to be marinading for as long as possible. Add the soy sauce, half the garlic powder, ground ginger, chilli flakes, lemongrass, the salt and the muscovado sugar. Into a bowl, bag or container and place the chicken in their as well. Ideally cut your chicken breast fillets into strips first, but as mine was still partly frozen i’m going to do this at a later time.
Leave it to marinade for an hour, after this time put your black rice into a saucepan of water, and boil at a high heat for around 30 minutes. After about 10 minutes place a covering of oil in your wok and put on a medium heat for several minutes.
Meanwhile let’s cover our marinated chicken in the cornflour (if you’ve not yet cut your fillet breasts into strips do this now) Once covered place each on to the side for now.
After a few more minutes start placing them carefully one by one into the wok or frying pan, cook for 3 minutes then flip and cook for another 3 minutes.
Take the chicken out of the oil and leave to rest and dry a little, strain and plate the rice. Now add a small amount of vegetable or sunflow oil into a saucepan and place on a medium heat. Add the pak choi, sesame seeds and the other half of the garlic powder. Cook for 3 minutes and then you’re ready to plate everything.
Serve with mayonnaise and then cut up some spring onion to place on top.
