Chicken yakitori don, pickled ginger salad

WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW

READY IN: 15 MINS

INGREDIENTS‭:‬

Maryland chicken fillet

Teriyaki sauce

Pickled ginger

Sushi rice

Sesame seeds

Cucumber

Snow peas

Baby spinach

Spring onion

Skewers

 

PANTRY STAPLES‭:‬ Cooking oil

ALLERGENS‭:‬ Soy, seame, onion, wheat

NOTE‭: ‬If cooking on a barbecue, soak the 12 bamboo skewers in cold water for 20 minutes to prevent them from burning.

DIETARY INFORMATION‭:‬

Teriyaki sauce: Ingredients: Light soy, mirin, sugar, cooking wine. Allergens: Soy, wheat

  

METHOD:

1. Prepare the ingredients: Wash the vegetables. Thinly slice the cucumber. Remove the ends of the snow peas and slice thinly on the diagonal. Slice the spring onions on the diagonal. Cut the chicken into 2cm cubes and carefully thread the chicken onto the skewers. Drizzle a little oil over the chicken skewers.

2. Cook the rice: Bring a medium saucepan of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked, strain the rice  through a sieve.

3. Cook the yakitori: Heat a chargrill pan, barbecue or frying pan. Cook the chicken for 10 minutes, turning often, until browned slightly and cooked through. Brush or spoon the sauce over the skewers and return to the heat to glaze. Remove from the heat.

4. Make the salad: Meanwhile, combine the spinach, cucumber, snow peas and spring onions in a bowl.

5. To serve: Divide the salad between the serving plates. Top with the skewers and remaining sauce. Sprinkle sesame seeds over the dish. Serve with the rice.

 

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