Asian style marinated chicken, Basmati rice, butter Shitake mushrooms

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

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
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:
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.

Asian style marinated chicken, Basmati rice, butter Shitake mushrooms

Teriyaki chicken meatballs with eggplant and nori rice

This meal is an interpretation of Japanese food. It’s quite easy to make and isn’t very expensive either. The only thing you need is time. Make sure that you take a couple of hours for the meat to soak in the marinade and after being mixed in the mixer carry on with the hands.
You can also quickly pan-fry the meatballs in sesame, soy sauce and mirin before serving that way if you are planing to cook in advance, it warms them up and gives the meatballs a glaze.



2 large chicken breasts (675g)
300g smoked tofu
4 tbsp mirin
4tbsp soy sauce
2tbsp hoi sin sauce
1tsp sesame oil
lime powder
according to taste shiso leafs
3tsp coriander
grated fresh ginger
1 egg
a handful of breadcrumbs
batter flour
salt pepper

Eggplants, dry Shitake mushrooms and sliced carrots
Frying oil and sesame oil mixed for the pan frying

1 cup Japanese rice
1 1/2 cup water
sushi rice seasoning vinegar

Make the meatballs

1. Add the ingredients in the mixer.
2. When well mixed take the mixture out of the mixer and place in a dish. Let the mixture marinate for a couple of hours but mix well a few times with hands.
3. With wet hands form meatballs in the palm of your hand.
4. Boil water in a pan. Place a bamboo steam basket on top. Use baking paper or banana leafs to steam the meatballs so that they don’t stick.
I steamed them 10-15 min. so that they don’t get too dry.

Vegetables & Steaming

1. Pour hot water onto the dry Shitake mushrooms. Let them soak for 30min.
2. Slice the eggplants, thinly cut the carrots ans shitake mushrooms.
3. In a frying pan (here a grill pan), pour the oil mix fry separately the eggplants, the carrots and the mushrooms. Set aside.

Rice & Meatballs

1. Rinse the rice.
In a pan add the water, rice and the nori seaweed. Bring to a boil and then reduce the heat on very low for 10 min.
3. When it is cooked add 3 tbsp of the sushi rice vinegar to provide a sweet and sour taste.

Serve with a coriander and sliced nori garnish.

Teriyaki chicken meatballs with eggplant and nori rice