Ingredients
- Chinese Cooking Wine 1/2 C
- Soya Sauce 1/2 C
- Sesame Oil 1/4 C
- Ketchup Manis 3 T
- Brown Sugar 1 T
- 4 garlic cloves
- Ginger 1 T
- Chicken Thighs 1 Kilo
- Fresh basil - 1/2 C
- Cornflour, 1 T mixed with 2 T water
- Jasmine rice, steamed 2 C
- Avocado, 1
- Pickled Ginger. 1 C
- Black Beans, 1 C
- Edamame, 1 C
- Cucumber, 1 medium
- Spring Onions, garnish
Method
- Chop garlic and ginger finely then add to a large frying pan with the sesame oil - fry for 1 min.
- Chop up chicken thighs into roughly 1 inch chunks then add to pan and let brown.
- In a small bowl mix together cooking wine, soya sauce, ketchup manis and sugar. Add this mixture to the chicken, stirring in well. Let simmer for 20 minutes with lid on.
- Chop rest of poke bowl ingredients up - cucumber, avocado, and spring onions, while chicken mixture is simmering.
- Stir basil into chicken mixture. Mix cornflour and water until smooth then add to chicken mixture. Stir on simmer until sauce thickens. Take off heat and stir in basil.
- Spread 1/4 of cooked jasmine rice over base of a bowl then top rice with 1/4 of rest of the ingredients - chopped avocado, cucumber, pickled ginger, black beans, edamame in sections covering all of the rice. Repeat for 4 bowls in total.
- Add chicken mixture to the top then sprinkle with spring onions to garnish. Serves 4.
Product used in recipe
- ABC - Medium Sweet Soy Sauce
- Lee Kum Kee - Premium Dark Soy Sauce
