Ingredients
- olive oil
- 800 g skinless chicken thigh fillets, cut into pieces
- 250 g jasmine rice
- 1000 g water
- 2 tsp salt
- 2 carrots
- 100 g sugar snap peas
- 1 egg
- 3 tbsp cornflour
- 2 tsp paprika
- ½ tsp ground black pepper
- 2 garlic cloves
- 30g rice wine vinegar
- 60 g honey
- 20 g sweet chilli sauce
- 60 g tomato sauce
- 30 g brown sugar
- 50g soy sauce
- 20g sesame seeds
- 2 spring onions
Method
- Preheat oven to 200°C. Line a baking tray (30 x 40 cm) with aluminum foil. Brush with oil and set aside
- Place a large bowl onto mixing bowl lid and weigh chicken into it. Set bowl aside. Place simmering basket onto mixing bowl lid and weigh rice into it. Rinse rice until water runs clear. Place water and 1 teaspoon of the salt into mixing bowl and insert simmering basket with rice
- Place Varoma dish into position and add carrots into it. Insert Varoma tray and weigh peas onto it, secure Varoma lid and cook for 13 min. Transfer vegetables into a thermal serving bowl or other large bowl. Remove simmering basket with aid of spatula, add rice to bowl with vegetables and cover
- Place an egg into a separate large bowl and lightly beat. Add cornflour, paprika, pepper, remaining 1 teaspoon salt and chicken and stir to coat. Place chicken in a single layer onto prepared baking tray and bake for 10-12 minutes (200°C), turning once during cooking, until chicken is cooked and crispy
- Place garlic into mixing bowl and chop. Scrape down sides of mixing bowl with spatula
- Add vinegar, honey, sweet chilli sauce, tomato sauce, sugar, soy sauce and sesame seeds and cook 6 min/120°C/speed 2, placing simmering basket instead of measuring cup onto mixing bowl lid, until sauce has slightly thickened
- Toss chicken in sauce. Divide rice and vegetables between serving bowls and top with chicken. Garnish with spring onions/shallots to serve
Product used in recipe
- Obento - Rice Wine Vinegar
