Yakitori domburi

Yakitori domburi

Rice with fried chicken

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.2kg whole chicken
125ml shoyu
125ml mirin
2 garlic cloves, crushed
1 teaspoon fresh ginger, finely grated
60ml vegetable oil
3 teaspoons sugar
3 spring onions, thinly sliced
1 quantity Gohan, to serve

Method

  1. Joint the chicken and cut into serving pieces.
  2. In a bowl, combine the shoyu, mirin, garlic and ginger. Add the chicken, reserving the chicken back and wing tips to make a stock. Turn to coat the chicken and leave to marinate for 30 minutes.
  3. Put the chicken back and wing tips in a saucepan with enough water to cover and bring to the boil. Reduce the heat to low and simmer for 2 hours. Strain the stock into a clean saucepan — you should be left with about 750 ml stock.
  4. Drain the chicken well, reserving the marinade. Heat the vegetable oil in a large heavy-based frying pan over medium heat. Add the chicken and cook until golden brown. Remove from the heat and allow to cool slightly, then cut the meat into bite-sized pieces.
  5. Add the reserved marinade and sugar to the pan with the stock, bring to the boil and cook for 2 minutes. Stir in the spring onion to combine, then remove from the heat.
  6. Arrange the hot cooked rice in a large bowl or individual bowls and arrange the chicken on top. Pour the sauce over the rice and chicken and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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