Monday, October 10, 2011

Winner Winner Chicken Dinner

Sydney, you were looking goooood today.
Just thought I'd let you know. I don't want to be rude or anything but you've been a bit...shall we say drab? lately. You know, just really rainy, a bit rough around the edges, too many clouds and not enough sun. I guess what I'm trying to say is that it's just all a bit of a joke isn't it? It is october. I thought we agreed to leave behind the dreariness in boring old August. I'm glad you decided to pull yourself together, get a hold of the situation and bring out the spring weather because we'd all been a bit worried about you.
But now look at you! You're getting me all excited about the upcoming summer with your warm winds and green as green trees. In a month or so uni ends for the year which means my friends and I have a whole season of sandy, assessment free, alcohol filled, christmas puddin', camping trips of sheer blissfully filled days ahead. That sentence doesn't even make sense but you feel me.
It won't be all play and now work though. I've got big plans for you too summer. A few little projects I've got swimming around in my already overcrowded thought-space up here. And yes, while some of these projects entail lying in my hammock and doing absolutely nothing I've also got some great foodie related plans I'm going to pursue. To be continued, as they say...


Teriyaki Chicken with Edamame, Avocado and Sushi Rice Salad

For the rice;
2 cups sushi (or normal white) rice, steamed
3 tablespoons pickled ginger, roughly chopped up 
3 spring onions, sliced
1 avocado, diced
200g frozen shelled edamame beans
1 teaspoon mirin
1 teaspoon soy sauce
1/2 a teaspoon sesame oil
1 teaspoon vegetable oil

For the chicken;
2 garlic cloves
A knob of ginger
600g chicken breasts (about 4) 
2 tablespoons mirin
2 tablespoons sake
1/4 cup soy sauce
1 teaspoon brown sugar
8 cups of water
To prepare the rice dish, lightly saute the spring onions in a saucepan in the sesame and vegetable oil with the mirin and soy sauce. While this is happening, place the edamame in a pot of boiling water for about 5 minutes until the beans are tender and cooked through but not soft. Drain the edamame and place in a bowl with the warm steamed sushi rice, the pickled ginger and the avocado chunks. Stir through the warm spring onions with the left over sauces in the pan. Set aside.

For the chicken, place in a deep saucepan and cover with the water (approx 8 cups). Gently pound up/bruise the garlic and ginger in a mortar and pestle and chuck into saucepan. Add a dash of soy sauce as well. Cover with a lid and bring to a gentle simmer, for about 10 minutes until the chicken is cooked through and is tender. Meanwhile, in a pan add the soy sauce, mirin, sake and brown sugar and place on a medium to high heat. Stir to dissolve the sugar and cook until it has reduced and thickened slightly. 
When ready to serve, remove chicken from the poaching bath and slice thickly. Place on a plate next to a pile of the edamame rice salad and drizzle with a nice, thick splattering of the teriyaki sauce. Sprinkle over some sesame seeds and dried seaweed if desired. 



  1. i want to eat this tonight for din dins!

  2. I agree with hooch! this looks mighty fine. cant believe i've never thought of putting edamame in a salad before. brilliant!