Friday, October 29, 2010

Teriyaki Chicken & Vegetables with Diakon Rice and Sweet Egg

Whooo!!  I'm back!  Sorry for all the delay.  Two posts this time because of my forgetfulness.  I'm actually posting these from the Pratt library because I'm looking up stuff about bookbinding for my portfolio, but that's another story.  What I can say is that they somehow still have the A/C on (goodness knows why), and it's blowing just about right at me and I'm cold.  *teeth chattering*  I can't feel my fingers, so if there are typos here, I'm blaming it all on that.

More chicken teriyaki??  Yes.  It's delicious.  Just because I'm posting my eating habits to the world doesn't mean I can't make something over again.  This wasn't my best version of diakon rice.  I think I should soak the diakon in the soy sauce instead of just pour it over top.  The diakon flavor was a little stronger than I would have liked.  The chicken and veggies in the teriyaki sauce is heavenly.

Teriyaki Chicken & Vegetables with Diakon Rice and Sweet Egg


1/3 c. rice (rinse if white rice)
1/2 c. water
1/2 in. diakon, pealed
1 Tbsp. bonito flakes
1 tsp. soy sauce
1 chicken thigh
2 dried shiitake mushrooms, reconstituted
2 spears asparagus, blanched
for teriyaki sauce: 
     1 Tbsp. soy sauce
     1 Tbsp. sake
     1 Tbsp. mirin
     2 tsp. water
     1 tsp. brown sugar
1 egg, lightly beaten
1/2 tsp. brown sugar
pinch of salt
6 snowpeas, trimmed
sesame seeds (optional, to serve)

Put the rice in a pot with a tight-fitting lid and cover with the measured water.  Boil until the liquid has been absorbed.  Remove from heat, but leave the lid on for an additional 10 minutes.

Using kitchen shears, cut the bone out of the chicken thigh and snip the meat into bite-sized pieces.  Heat a large pan over medium-high heat and add the chicken pieces.  (note:  if your chicken has skin on, do not add any vegetable oil.  If your chicken is skinless, add a little oil.)  Saute 5-6 minutes, or until the chicken is cooked through.  Remove the chicken from the pan temporarily.

Beat the sugar and salt into the egg and add to the pan.  Using slicing motions with a spatula, cook the egg until it forms little pieces.  Remove from the pan.

Add the chicken back to the pan.  Slice the mushrooms into 1/2 in. slices and cut the asparagus spears into thirds.  Add the mushrooms and asparagus the the pan.  Cook 2-3 minutes, or until the vegetables are cooked.

Mix the ingredients for the teriyaki sauce or use 1/4 c. pre-made teriyaki sauce.  Add to the pan.  It should get fairly frothy.  Cook and stir occasionally until the sauce has cooked down and coated the chicken and vegetables in a glaze.  Be careful not to let it burn.  Remove from heat.

Chop the diakon into 1/2 in. cubes.  Lift the lid from the rice and gently fluff with a spatula.  Add the diakon pieces, bonito flakes, and soy sauce to the rice and fold in.

To serve, put the diakon rice in a rice bowl.  Put the egg and snow peas together in another small bowl, and put the teriyaki chicken and vegetables on a small plate.  Sprinkle with sesame seeds.

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