Chicken Fillet in Teriyaki Sauce with Rice
Main Dishes • European
Description
Chicken fillet in teriyaki sauce with rice
Ingredients
- Chicken fillet 15 oz
- Yakiniku sauce 4 tablespoons
- Mild Chili Spice ½ piece
- Garlic 3 heads
- Fresh basil leaves a pinch
- Shallot 1 head
- Rice 10 oz
- Olive Oil 3 tablespoons
- Water ½ l
- Saffron a pinch
- Ocean salt to taste
- Bay leaf 3 pieces
Step-by-Step Guide
Step 1
Cut the chicken fillet into thin strips and place it in a bowl.
Step 2
Finely chop the chili pepper and garlic.
Step 3
Mix the fillet with the pepper and garlic, add a pinch of dried basil and 4 tablespoons of teriyaki sauce. Stir well. Refrigerate for a couple of hours to marinate.
Step 4
Rinse the rice several times until the water runs clear. Drain.
Step 5
Dissolve the saffron in cold water and let it steep for about 10 minutes (just a small amount of water, about a shot glass).
Step 6
Finely chop the shallot.
Step 7
Heat a deep skillet and add a little (2 tablespoons) of olive oil. Add the shallot. Sauté until it becomes soft and turns a characteristic yellow color. Add a pinch of basil.
Step 8
Add the rice to the shallot. Pour water over the rice. Add the saffron. Mix everything well. Cook covered for about 15 minutes, stirring occasionally to prevent the rice from burning. Add more water if necessary. Drizzle a little teriyaki sauce over the cooked rice and mix well.
Step 9
Heat the skillet again and add a little olive oil. Add the marinated fillet strips and bay leaves. Fry until cooked through. Season with salt to taste.
Step 10
Serve on a single plate, but do not mix the chicken with the rice.
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