|Oven Temperature||425 F|
|Cook Time||12 -15 minutes on the stove; 15 – 20 minutes in the oven|
|Tools||Rice cooker, Wok, spatula, oven proof casserole dish|
|Ingredients||Vegetables:3 green onions
4 cloves of garlic
1 large zucchini
2 large chard leaves
1.5 lb Boneless Chicken Breast
Lemon Juice (freshly squeezed or from a bottle)
Butter (upon your own discretion)
Sesame Oil (upon your own discretion)
Sake (upon your own discretion)
Soy Sauce (upon your own discretion)
Day old rice (upon your own discretion)
Cheddar Cheese (upon your own discretion)
Mozzarella Cheese (upon your own discretion)
Note: Since I made up this recipe I had no idea how much of some of the ingredients were used, hence “upon your own discretion”, what I mean by that is start a little a time and keep adding the ingredient until it tastes just right. After a few tries you will find what works for you.
|Before you begin||
|Recipe||Step 1:Marinate the chicken
Important: Wash your hands with soap thoroughly. Wash all the tools (knife, cutting board, counter) that came into contact with raw meat.
Step 2: Cut up your vegetables
Step 3: Sautee cut up vegetables (except for chard leaves)
Step 4: Add some salt and pepper. Tip: You will be adding soy sauce later on which is high on sodium, so either salt a little or skip adding salt all together. Stir to mix the salt and pepper evenly
Step 5: Add sesame oil maybe about two table spoons and the chicken. Stir until the chicken is no longer pink. Tip: Since the chicken is cut up into small chucks it will cook pretty fast. Still make sure it is cooked through prior to eating it.
Step 6: Remove all the cooked chicken and place it into a separate bowl Tip: Use chopsticks to take out all the chicken pieces. You can leave the chicken in, just don’t want it to overcook and become too dry
Step 7: Add soy sauce and sake. Bring to a boil as you scrape the sides with the spatula.
Step 8: Add the rice. With a spatula mix the rice in and let some of the liquids to cook out. Keep mixing to ensure rice doesn’t stick to the bottom of the pan.
Step 9: Add the chard leaf. Mix it in with the vegetables and rice. Let cook for a little until wilts.
Step 10: Pour in the egg and quickly mix the rice mixture with it. Once the egg cooks add the chicken back.
Step 11: Mix all the vegetables together and cook for another minute or so
Step 12: Transfer the cooked rice and chicken mixture into an oven proof casserole dish
Step 13: Grate the two cheese right into the casserole dish. Place it in the oven for about 15 minutes.
Step 14: After the cheese has melted switch to broil. Tip: Switching to broil will give the cheese the extra crispiness, but keep an eye on the dish not to burn the cheese, keep it on broil for about 2 minutes.
|Cooling||Remove the casserole dish from oven and let it cool for a minute or so|
|Serving Suggestions||Great as a lunch or dinner meal. I like eating it with kimchi.
Rice with chicken, zucchini and cheese