Easy to make, Ginger Chicken Rice Bowl is a simple dish and great for dinner anytime.
1 (@ 4 oz) Chicken Breast, cut into 1 inch cubes
1 Tbsp Sake
2 tsp Soy Sauce
2 tsp Fish Sauce
1 cup Rice, I like to use Jasmine rice
2/3 cup Chicken or Vegetable Broth
1 tsp Sesame Oil
1 inch piece of fresh Ginger, peeled and sliced into thin slivers
2 - 3 Green Onions, sliced
In a bowl, mix together the Sake, Soy Sauce and Fish Sauce then add in the Chicken pieces, coating well, cover and marinate in the refrigerator for at least 30 minutes.
Rinse the Rice and drain. Place in the donabe (or heavy bottom pot), and cover with the Chicken broth. Add in the Sesame Oil, stir and allow to "soak" for 20 - 30 minutes.
Peel and slice the Ginger into very thin slices. I use a vegetable peeler to slice into 1 inch ribbons. You'll need just enough to evenly layer over the rice, about 10 - 12 ribbons.
Once the Rice has soaked, top with the Ginger ribbons, then layer the Chicken pieces over the Ginger and pour any remaining marinade over the Chicken.
Cover the donabe with both lids (regular lid for the pot, preferably with a steam hole on lid). Cook over medium heat for about 15 minutes, turn off the heat and leave undisturbed for 20 - 30 minutes. (Do not remove lids to stir or check on it).
Once the time is up, fluff with a fork, serve with sliced Green Onions and Sesame Seeds scattered over top. Season if needed with a splash of Fish Sauce or Soy Sauce to taste.
A donabe is a traditional Japanese clay pot, that works like a tagine or slow cooker. You can make rice, soups or stews easily and is a great addition to your kitchen.To spice things up, you can add a dried chili or crushed chili flakes to the dish while cooking or to garnish.
Recipe by Little Figgy Food at http://www.littlefiggy.com/ginger-chicken-rice-bowl/