Kira made this Harumi Kurihara recipe for me since I'm feeling puny. The skin on the chicken is optional - the sauce should keep it moist. I'm posting this because, despite the number of ingredients, it's pretty simple and it's one of the most awesome things I've ever turned into poo.
Chicken and French Beans with Basil Rice
1 lb boneless chicken thighs with skin
4 cloves garlic
12 oz French beans
1/2 tbs sunflower or vegetable oil
1/2 cup rice vinegar
1/4 cup sake
1 1/2 cups water
1/2 cup soy sauce
1 bay leaf
1 tsp ground coriander
4 hard-boiled eggs (shelled)
- Cut the chicken into 6 pieces. Season lightly with pepper. Peel the garlic cloves.
- Remove the strings from the beans, trim the ends and then lightly boil or steam. Drain while the beans are still very firm. Cut each bean into 3.
- Heat the oil in a wok or frying pan or wok over medium heat. Add the garlic and when its aroma is released place the chicken, skin side down, into the pan. When the skin turns golden brown, turn and brown the other side.
- Add the rice vinegar, sake, water, soy sauce, bay leaf, and coriander to the pan and simmer at low to moderate heat.
- When the liquid has reduced by half, add the boiled eggs and beans. Simmer for five minutes and serve.
2 handfuls of fresh basil
2 tbs sunflower or vegetable oil
2 tbs finely chopped garlic
2 cups hot cooked rice (preferably Japanese)
1 tsp granulated chicken stock
salt and pepper
- Roughly chop the basil.
- Heat the oil in a frying pan over moderate heat. Add the garlic and fry gently. When you can smell the garlic, add the cooked rice and fry until heated through. Season with the granulated stock, salt, and pepper. Turn off the heat and mix in the basil. Serve immediately.