To Serve
-
Light soy sauce150 ml
-
Mirin75 ml
-
Rice wine vinegar50 ml
-
Brown sugar50 g
-
Garlic, chopped1 tbsp
-
Fresh Ginger (peeled ½ sliced, ½ grated)2 cm
-
Chicken Breasts (cut into 2cm cubes)4
-
Sesame oil1 tsp
-
Tilda Pure Basmati Rice300 g
-
Water600 ml
-
Spring onions (thinly sliced)100 g
-
Cucumber (chopped)100 g
-
Toasted sesame seeds1 tbsp
- A pot with lid
- Large Pot with Lid
- Large saucepan with lid
- Mixing bowl
Method
1
In a bowl mix the soy sauce, mirin, rice wine vinegar, brown sugar, garlic and grated ginger until sugar has dissolved.
2
Add the chicken and marinate for 15mins or preferably overnight in the fridge.
3
Remove the chicken from the marinade and place on pre-soaked wooden skewers (makes 8), retaining left over marinade.
4
Fry the chicken on both sides with the sesame oil until sealed and place in the oven for 15 mins at 170°C.
5
Meanwhile, in a large pan, put the sliced ginger with the rice and water. Bring the water to boil, reduce to a low heat, cover and simmer until the water is absorbed (10-12 minutes).
6
Reduce left over marinade by half and keep on a low heat.
7
When tender, remove the chicken from the oven and place back into the warm reduced marinade, ensuring that each chicken piece is coated thoroughly.
8
Gently stir the spring onion and cucumber through the cooked rice, and serve with 2 chicken skewers per person and sprinkle with sesame seeds to garnish.
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