Ingredients
-
600g chicken thigh fillets, trimmed, thinly sliced
-
3/4 cup teriyaki marinade
-
1 1/2 cups sushi rice
-
1 1/2 tablespoons mirin
-
2 teaspoons peanut oil
-
2 Lebanese cucumbers, thinly sliced into ribbons
-
1/4 cup pickled ginger
Method
-
1Place chicken and marinade in a glass or ceramic bowl. Turn to coat. Set aside.
-
2Meanwhile, rinse and drain rice 3 times under cold water until water runs clear. Place rice and 11/2 cups cold water in a saucepan over medium-high heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water has absorbed. Remove from heat. Stand, covered, for 10 minutes. Use a spatula to break up lumps of rice. Slowly add mirin, lifting and turning rice with a spatula, until rice has cooled.
-
3Heat oil in a large frying pan over high heat. Cook chicken, in 2 batches, for 5 to 7 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm. Divide rice between serving bowls. Top with chicken, cucumber and pickled ginger. Serve.
Source: taste.com.au
Discussion about this post