Lunch, supper, snack
- 6 chicken thighs- boneless
- 450g medium grain rice
- 700ml water
- 2 bay leaves
- 1 onion- finely chopped
- 2tsp vegetable oil
- 30g fresh ginger- grated
- 5cloves garlic- thinly sliced
- 1 fresh chilli- thinly sliced
- 4tblsp premium dark soy sauce
- 1tsp brown sugar
- 60g seasoned flour (flour w little salt and pepper)
- 400g kale leaves- picked from stem and washed
- 1tsp white vinegar
- 2 1/2 tsp vegetable oil (1/2 tsp for nori seaweed)
- 1/2 tsp sesame oil
- 3 spring onion- finely sliced
- 3tblsp assorted pickles (optional)
- 1 sheet nori seaweed
- 50ml Japanese mayonnaise
- 50ml Kecap sweet soy sauce
- PLUS oil for cooking chicken
- salt and pepper to taste
Step by Step Instructions
If truth be told I could eat rice every day and probably do some weeks. Matching one of my favourite foods with my favourite aromatics and you’re in for a treat.
Chicken absorbs Asian flavours easily penetrating through the meat to give you a soft centre and the ability to caramilise and brown the outside for that treasured bite.
Cut each chicken thigh in half horizontally so the meat is a bit thinner. Place into a bowl and season with salt, pepper, ginger, garlic, fresh chilli, soy sauce and brown sugar. Stir through. Leave to marinade for 5mins.
Wash the rice very well and clean until the water runs clear. Place rice into a pot, add water, bay leaves, vegetable oil, and salt. Place over a high heat until it starts simmering. Reduce to a low heat, cover with a lid and cook for 20mins without stirring.
After 20mins cooking with a lid over a low heat, remove from the stove and let sit for 7mins with the lid still in place.
After resting, remove the lid and stir through gently.
Cut the nori seaweed in half and brush with 1/2 tsp vegetable oil all over. Place into a pan over a medium high heat and cook until lightly toasted on both sides. This should take 1-2mins. Remove from pan and reserve for later.
While the rice is cooking, lets cook the chicken.
In a large frying pan over a medium to high heat, add enough oil to cover the base. Heat through for 1min.
Pass each piece of chicken through the seasoned flour, shaking off the excess. Place the chicken into the pan in one layer (you may have to do this in stages) and cook for 4mins on each side or until golden brown and cooked through.
Drain chicken onto paper.
Cook picked and washed kale leaves in boiling salted water for 1min, drain and squeeze out water using a metal spoon or other. Place into a bowl and season with vinegar, 2 tsp vegetable oil and sesame oil. Season to taste. Stir through spring onion.
Once you’ve cooked all the four elements: rice, nori, chicken and kale, you’re ready to plate up.
Spoon a portion of rice into an individual serving bowl. Scatter some pickles over. Spoon kale on top and crumble the nori (using your hands) over the rice and vegetables.
Cut the chicken into thick strips and place into each bowl. Drizzle soy and mayonnaise on top and add more chilli if you so desire.
I’d love to see your creations so if you cook up this recipe why not share to #familykitchenwithmark
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