Taste.com.au – September 2019

stickysoychicken with garlic rice & sesame sprinkle
serves4 |prep & cooking35 mins

30gbutter
3 garliccloves,crushed
250g(1^1 ⁄ 4 cups)basmatirice
80ml(^1 ⁄ 3 cup)ricewinevinegar
60ml(^1 ⁄ 4 cup)salt-reducedsoysauce
55g(^1 ⁄ 4 cup,firmlypacked)
brownsugar
1 tspsesameoil
2 tspfinelygrated
freshginger
6 chickenthighfillets,
halvedcrossways
2 bunchesAsiangreens
2 tspsesameseeds,
toasted
25g(^1 ⁄ 3 cup)friedshallots
2 green shallots, thinly sliced

1 Meltbutterin a saucepanover

mediumheat.Addgarlic.Cook,

stirring,for1 minuteoruntilaromatic.

Addriceandstirtocoat.Add625ml

(2^1 ⁄ 2 cups)water.Bringtotheboil.

Reduceheatandsimmer,covered,

for 12 minutesoruntilriceis

almosttenderandliquidis

absorbed.Removefrom

heat.Coverandset aside

for 10 minutes.

2 Meanwhile,combine

vinegar,soysauce,sugar,

oilandgingerin a small

fryingpan.Bringtotheboil.

Simmerfor3 minutesoruntil

reduced slightly. Remove from heat.

3 Heata largenon-stickfryingpan

overmediumheat.Cookchicken,

turning,for8 minutesoruntilgolden

andjustcookedthrough.Add

vinegarmixture.Cook,turning,for

a further2-3minutesoruntilchicken

is glazedandsaucereducesslightly.

4 Meanwhile,boil,steamor

microwaveAsiangreens until

justtender.Drain.

5 Dividetherice,chickenandgreens

amongservingbowls.Topwiththe

saucefrompan,sprinklewithsesame

seeds,friedandgreenshallots.

PER SERVE • 42.6gprotein• 26.2gfat

(9.8gsaturatedfat) • 65g carb

• 4g dietary fibre • 677 Cals (2831kJ)

swapit!

Switchthechicken

forskinlesssalmon

fillets.Cookthe

salmonfor3 minutes

on1 side,then

turnandcookfor

2 minutesoruntil

almostcooked

through.Addthe

vinegarmixtureand

cookfor3 minutes

(as per step 3).

secret

ingredient

Friedshallotsare

aneasywaytoadd

crunchy,punchy

flavour.

SWEET

& SALTY

SAUCE

44 taste magazineSeptember 2019