Using Herbs and Spices

Vietnamese Recipes & Cuisines (Rice & Noodles)

Chicken with Ginger Chive Rice Recipe

Ingredients : Serves 4

4

3 tablespoons

2 tablespoons

1 1/2 tablespoons

1 1/2 tablespoons

3 teaspoons

300 g

2 tablespoons

2 tablespoons

Small chicken breast fillets, skin on

Soy sauce

Sake

Mirin

Soft brown sugar

Finely grated fresh ginger

Long grain rice

Finely chopped chives

Oil

Method :
  • Pound each breast between two sheets of plastic wrap with a mallet or rolling pin until 1 cm thick.

  • Place the soy sauce, sake, mirin, sugar and 1 teaspoon of the ginger in a flat non-metallic dish big enough to fit all the chicken in a single layer and stir until the sugar has dissolved.

  • Add the chicken and turn to coat. Cover and refrigerate for 1 hour, turning once halfway through.

  • Once the chicken has marinated, bring a saucepan of water to the boil.

  • Add the rice and cook for 12 minutes, stirring occasionally. Drain. Stir in the chives and the remaining ginger, then cover until ready to serve.

  • Meanwhile, drain the chicken, reserving the marinade. Heat the oil in a large deep frying pan and cook the chicken, skin-side-down over medium heat for 4-5 minutes - remove form the pan (the chicken should not be quite cooked through).

  • Add the reserved marinade and 3 tablespoons water to the pan and scrape any sediment stuck to the base. Bring to the boil over high heat, then return the chicken (skin-side-up) with any juices to the pan. Cook for 4-5 minutes, or until just cooked through, turning once to coat (If the sauce is still a little runny, remove the chicken and boil the sauce over high heat until it is slightly syrupy). Rest the chicken for a few minutes.

  • To serve, divide the rice among four serving plates and place the chicken (either whole or sliced on the diagonal) on top.

  • Drizzle with a little sauce and serve with steamed Asian greens)

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