This is one of my favorite homemade recipe. Marinated chicken served with cardamon, star anise flavored rice and Shitake mushrooms fried in butter.
The chicken is tender, the sauce has a nice texture – neither watery nor too thick, it’s sweet, peppery and salty, the coriander adds a touch of freshness to the whole thing. Just simple and delicious.
I prefer organic chicken for its taste and tenderness. For the rest of the shopping you will have to pay a visit to the Asian store or if you are lucky, you can find Asian products at the organic supermarket.
Regarding the combination of the ingredients, you can, of course, decide for yourself how peppery, sweet or salty you want to have it. But I find this mixture of tastes to be very balanced.
For best results, marinate the chicken a day before the actual diner, the meat absorbs the flavors and tastes better.
In the recipe below you can see an optional side dish, baked sweet potatoes. You could also stir fry spinach with garlic in the wok to add a bit of greens. But here I’ll keep it simple. I’ve been told that my recipes are too complicated. There you go.
Serves 2-3
Chicken Marinade
3 breasts of chicken
4 Tbsp Hoi-sin sauce
4 Tbsp Soy sauce (Kikkoman)
2 Tbsp Mirin
2,5 Tbsp Choya
2 Tbsp Maple syrup
1 Tbsp Sesame seeds
2 Tbsp Black pepper
1 Tbsp Sesame oil
2 Tbsp Frying oil
1 Tsp Fresh grated ginger
1 Grated organic lime
1/2 Tsp Cinnamon
1 Tsp Coriander powder
One red onion
Rice
1,5 Cup Basmati rice
3 Cups water
6 Cardamon seeds (optional)
3 Star anise (optional)
A pinch of salt and pepper
Shitake Mushrooms
8 Shitake mushrooms
Salted butter
Option: Sweet potatoes
2 Sweet potatoes cut in half
Fleur de Sel and black pepper
1 Tbsp soy sauce
Sesame and olive oil
Sesame seeds (optional)
Coriander to garnish
Make the dish
1. Slice the chicken breast thinly and add all the ingredients for the marinade. Let marinate for at least 3 hours.
2. Prepare the rice. Rinse the rice until water is clear.
In a sauce-pan bring the rice to a boil on high heat without the lid on. Once it boils immediately turn the heat down on the lowest and let cook for 10 min with the lid on. Once cooked, set aside.
3. While the rice cooks, in the wok put some of the marinade in the pan with a bit of oil. Turn on high heat. Toss the red onion in.
4. When the onions start getting golden, toss the chicken in, keeping some of the marinade aside. Let it cook for approx. 5 min. on each side. Then add the rest of the marinade.
5. Meanwhile in a frying-pan, toss the salted butter and turn the heat on medium-high. Let the butter melt. Toss the Shitake and fry until golden.
Garnish with fresh coriander, serve.
Sweet potatoe:
1. Prepare the sweet potatoe: preheat the oven on 180c°. In foil add the salt and pepper, the soy sauce and the oils and the sesame seeds. Bake for 40-45min.
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