A delicious plate of grilled chicken and flavourful peas
This dish is relatively straightforward and impressive, and one you will certainly want to cook again!
Servings
2
Prep time:
20min
Cook time:
30min
Difficulty:
Easy
Ingredients
- 400g boneless chicken thighs
- 100g fresh peas
- 1/2 thumb of ginger
- 3 garlic cloves
- 4tbsp mirin
- 4tbsp soy sauce
- 1 square konbu (around 5g)
- 25g katsuobushi
- 1tbsp vegetable oil
- 1tbsp sesame oil
- 1 cup rice
- salt and pepper to taste
The peas here can be substituted for other greens- such as broccoli or spinach, or you can even use frozen peas if you do not have fresh ones to hand.
This recipe includes preparing a dashi- this is a broth-like base, which is very popular in Japanese recipes.
Step by Step Instructions
Step 1
First, prepare the marinade for the chicken: peel and crush the garlic into a bowl, then chop the ginger and add to the garlic, alongside the mirin and soy sauce. Mix everything, then add the chicken pieces and let them marinate for around 15 minutes.
Step 2
Whilst the chicken is marinating, you can cook the dashi: first prepare the konbu: wipe with a clean, wet cloth to clean, then place into a pan (cut it if necessary), add 500ml of cold water. Bring the water to a boil, then turn down the heat to medium and cook for 15-20 minutes.
Step 3
Pour both the vegetable oil and sesame oil into a frying pan, then once heated, remove the chicken thighs from the marinade (but keep the marinade, do not throw it away). Place the chicken into the pan and cook on medium heat for around 5 minutes. Turn half way through.
Step 4
Start to cook the rice: follow the instructions as per the pack.
Step 5
Once the kombu piece has cooked for 15-20 minutes, remove the kombu and add in the katsuobushi. Cook for a further 5 minutes, but on low heat.
Step 6
Strain the dashi through a mesh sieve to remove the katsuobushi. Pour the dashi back into a pan, then add the fresh peas, and cook for a few minutes until soft.
Step 7
Remove the chicken from the pan, then cut into bite-size pieces.
Step 8
Once the peas have cooked, remove the peas from the dashi (but again, keep the dashi), and set the peas aside.
Add the marindate into the dashi, and cook on high heat for a few minutes.
Step 9
The dish is now ready to serve. Add a portion of rice into a plate, followed by the peas and half the chicken. Pour over some of the dashi-marinade mix onto the chicken.
Enjoy!
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