Get ready for an exotic culinary experience you'll fall in love with. A combination of tender chicken, Asian-inspired sauce, fluffy rice, and crispy broccoli for a balance of sweet, salty, and fresh in every bite.
Necessary products:
- 500-600 g chicken fillet Vlanel, cut into bite-sized pieces
For the marinade and sauce:
- 100 ml soy sauce (preferably low salt)
- 3 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp grated fresh ginger
- 2 cloves garlic (finely chopped)
- 1 tbsp rice vinegar
- 1 full tsp cornstarch + 2 tbsp cold water.
Garnish:
- 1 small head of broccoli (cut into florets)
- White rice (basmati or jasmine)
- A generous amount of white sesame seeds for sprinkling
Method of preparation:
Rinse the rice with cold water to remove excess starch. Boil it in a ratio of 1:1.5 (rice to water) under a tightly closed lid on the lowest heat setting for 12-15 minutes.
After turning off the heat, let the rice rest under the lid for another 10 minutes to steam and become fluffy. Finally, gently fluff it with a fork to keep the grains whole and voluminous.
Steam or boil the broccoli florets in salted boiling water for exactly 3-4 minutes. Immediately "shock" them with cold water to keep them bright green and crispy.
In a hot pan with a little oil, fry the chicken nuggets. It is important not to overcrowd the pan so that they brown and not cook. Cook until lightly golden brown.
Mix all the sauce ingredients (except the starch) and pour over the chicken. Reduce the heat and simmer for 2-3 minutes.
Add the cornstarch dissolved in water. Stir constantly until the sauce becomes thick, dark, and begins to stick to the meat.
On a plate, make a rice canapé, arrange the glazed chicken on top, and add the broccoli on the side. Finally, sprinkle with sesame seeds while the sauce is still “wet” and hot, so that it sticks well. Bon appetit from Vlanel!
