Chicken teriyaki rice

Every year, on the evening of New Year’s Day, my girl friends from the U.P. College of Law gather for good food, good booze and lots of chatting — catty and otherwise. The only time I wasn’t able to go to this annual bash was last year when a stomach upset tied me to the bathroom. The time and venue for our 2012 gathering has been set, we’re going pot luck at a friend’s house instead of dining out. I’ve been thinking all day what I should bring. It shouldn’t be too complicated to make and it should stay good hours after it has been cooked. After hours and hours of mental deliberation, I realized that the answer was staring right at me.

Two days ago, Sam went out with friends, Speedy had to work, and Alex and I were left in the house. Since there was no one else to please and spoil for lunch, I decided I’d make one of her favorites — chicken teriyaki. But since we would also be eating leftover rice, I decided to serve the teriyaki with a little twist. It’s a not-fried-rice dish, actually, since the cooked rice is not stir fried but merely tossed in caramelized teriyaki sauce sticking to the pan in which the chicken teriyaki has cooked.

So, on New Year’s Day, I will be replicating this dish for a larger crowd. Well, unless I change my mind between now and the hour that I need to start preparing my pot luck contribution. The key to making this chicken and rice combo festive and party quality is to make sure that you garnish it properly. In my case, that means black and white sesame seeds and lots of fresh cilantro.

Recipe: Chicken teriyaki rice

Ingredients

• 12 chicken thigh fillets, about 700 g., cooked as chicken teriyaki (get the recipe)
• 6 eggs, beaten
• 1 tbsp. of cooking oil
• about 6 c. of cooked rice
• salt, to taste
• about 1 tsp. of toasted white sesame seeds
• about 1 tsp. of toasted black sesame seeds
• a large handful of cilantro, torn

Instructions

1. Let the chicken teriyaki rest for about ten minutes.
2. While the chicken fillets rest, heat the cooking oil in a non-stick pan. Pour in the beaten eggs and cook just until set.
3. Cut the chicken fillets into thin strips.
4. Roughly chop the cooked eggs.
5. Reheat the teriyaki sauce that remains in the pan. Throw in the rice, season with salt (important!) and toss continuously until heated through. Add the chicken strips and eggs. Toss until well distributed.
6. Transfer the chicken and rice to a wide serving bowl. Sprinkle in the toasted sesame seeds and cilantro.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6