Yakitori chicken

Name: Yakitori chicken
Cook time: 25 min
Yield: 2
Cuisine: Tokyo, japan

with ponzu forbidden rice and sesame ginger dressing

Ready in around 25 mins

RECIPE FACT:

Ponzu sauce has a long history dating back to the Edo period of Japan

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Slice the root end off the choy sum and cut in half. Finely slice the spring onion on the diagonal and set aside. Open the bag of black jasmine rice breaking up any clumps by squeezing gently.
2. TO PREPARE THE FORBIDDEN RICE:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the choy sum, carrot noodles and cook for 2 mins. Add the black jasmine rice, half the spring onions, season with salt and pepper and cook for a further 2-3 mins or until hot. Pour in the ponzu dressing and cook for 30-60 secs until all combined. Remove from the pan and keep warm.
3. TO COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 4 even pieces. Open the yakitori glaze and remove the red chilli from the top. Finely slice if using or discard if not. Wipe out the pan and place back over a high heat with a drizzle of oil. Once hot add the chicken and cook for 3-4 mins each side or until the chicken is cooked through. Pour the yakitori glaze and chilli if using and cook for 30-60 secs turning the chicken to coat.
TO SERVE:

Divide the forbidden rice into bowls and top with the yakitori chicken. Add a dollop of ginger sesame dressing a sprinkle of crispy fried shallots and sesame seeds and the remaining spring onions.