Teriyaki Chicken with Rice

By
Sid Khullar
– October 10, 2007Posted in: Columns & Recipes

I live in this lovely little place called ‘Parsvnath Prestige’. One of the unique features of the residents is what I like to call a socio-economic thermostat. Sounds intriguing doesn’t it? Here’s how it works. You go to the children’s park or the gym or perhaps the swimming pool. Being a normal, social kind of person, you say ‘hello’ to anyone you meet. The person looks you up and down and responds with ‘Owner or Tenant?’. You say ‘umm… tenant?’, thinking ‘what difference does it make?’. The effects of your blunder become apparent immediately. The person in front of you begins to transmogrify into an ice berg with a nose. Why a nose you ask? A nose, because its angle changes with a nearly audible ‘sprang!!’ sound to point into the heavens. The surrounding temperature begins to lower. You make the mistake of blinking and the next thing you can see is a quivering iceberg stalking/swimming/cycling away [from you], probably thinking, “Ooh, trying to climb up the social ladder huh? Making small talk with an owner? The nerve of that, that tenant!

Anyway, coming to the food. I was tired of the standard tastes and wanted to try something a little different. Looking in the fridge, I found a bottle of Teriyaki barbecue sauce. Interesting! You’ll need:

Teriyaki Chicken with Rice For the chicken:

  • 1 kg chicken, cut into pieces
  • 4 tbsp Teriyaki bbq sauce
  • 2 tbsp garlic paste
  • 1 tbsp paprika
  • 1 tbsp tabasco
  • 1 tbsp Japanese rice vinegar
  • Onion salt to taste
  • 250 ml Chicken stock

For the rice & sauce:

  • 1 cup Chopped beans
  • 1 cup Chopped carrots
  • 1 cup Cauliflower florets
  • Rice [make it yourself]
  • 3 eggs

Method:

  1. Blanch the vegetables, drain, set aside. Mix these with the cooked, hot rice just before serving.
  2. Soft boil the eggs [a little less than soft boil actually, the yolk should be raw runny, the whites mostly cooked]
  3. In a bowl, mix all the ingredients mentioned in the ‘chicken’ section above. Leave for 1 hour.
  4. In a non-stick pan [important] heat a little oil and pour the contents of the bowl into it.
  5. Stir fry on high heat for a couple of minutes.
  6. Leave on high heat for 2 minutes.
  7. Turn over all the pieces of chicken and leave for another 2 minutes.
  8. Mix the whole lot together and leave for a further 2 minutes.
  9. The ‘gravy’ should be quite thick, bubbly and nearly sticking to the bottom and sides of the pan now.
  10. Stir in the stock. Mix well.
  11. Let cook for 20 minutes, covered, or till the chicken in done.
  12. Remove the chicken and keep in a warm place.
  13. Peel the eggs, chop roughly, and put into the gravy in the pan. They probably wont peel well, but thats ok. Pour the yolk and runny whites into the gravy and chop whats left. You could also just put the whole thing into the pan and break them up with a spatula.
  14. Cook on medium heat for 3 – 4 minutes.
  15. Serve with the rice, and pour gravy over the whole thing.
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    About Sid Khullar

    Sid is the primary contributor to and editor of Chef at Large. A self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food. He's spent 17 years in varying functions of technology, leaving the field after a stint heading software research & development for electrophysiological medical diagnostics. He now applies himself to learning more about food and building food and beverage brands online for Brands at Large clients. Sid covers Delhi/NCR for Chef at Large and can be reached at editor@chefatlarge.in