Chicken Favourites, p. 14
4
small chicken breast filets, skin on
3
tablespoons Japanese soy sauce
2
tablespoons sake
1 ½
tablespoons mirin
1 ½
tablespoons soft brown sugar
3
teaspoons finely grated fresh ginger
300 g
(1 ½ cups) long-grain rice
2 tablespoons
finely chopped chives
2
tablespoons oil
Pound each breast between two sheets of plastic wrap with a
mallet or rolling pin until 1 cm (1/2 in) thick.
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| This is either fun or disturbing. Or fun because it's disturbing, if you're that kind of person. |
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.
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| Soaking it all in. |
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.
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| This smell is one of the very best smells in the whole world. |
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, or until the skin is crisp. Turn and cook the
other side for 4 minutes—remove from 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 5-6 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.)
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| (Slightly.) |
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 green sauce and serve with steamed Asian greens.
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| Dinner is served! |
My Rating: 4/5 "Adored the rice. The chicken got a bit dry, but the sauce was awesome and the portions were just enough."
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