Chicken and Asparagus Rice Bowl |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this from Sunset Magazine. The original recipe calls for ground pork but I changed it to ground chicken. Delicious! Ingredients:
4 hardboiled egg |
2 cups medium grain rice or 2 cups sushi rice |
1/4 teaspoon salt |
1 lb ground chicken |
1/4 cup sake |
2 tablespoons tamari or 2 tablespoons soy sauce, plus |
1 teaspoon tamari or 1 teaspoon soy sauce |
4 inches piece fresh ginger |
3 garlic cloves |
6 green onions |
2 bunches asparagus |
2 tablespoons vegetable oil or 2 tablespoons peanut oil, divided |
1 cup chicken broth |
Directions:
1. In a medium saucepan bring rice, salt, and 3 c water to a boil. Cover, reduce heat to low, and cook 15 minutes. Take off heat, still covered, and let sit for 5 minutes.
2. While rice is coming to a boil mix together chicken, sake, and 2 tbsp tamari in a small bowl. Peel and grate ginger. Put 1 tsp ginger in with the chicken; put the remaining ginger in a small bowl and set aside.
3. While rice is cooking peel and roughly chop garlic and chop green onions; add both to bowl of ginger. Trim asparagus and cut into 1.5 pieces. Set aside.
4. In a large frying pan over high heat add 1 tbsp oil and chicken mixture. Cook until no longer pink.
5. Divide rice evenly between 4 to 6 bowls. Top rice with chicken and pan juices. Return pan to heat and add remaining 1 tbsp oil, reserved ginger, garlic, and green onions. Cook, stirring, for about one minute. Add asparagus and remaining 1 tsp tamari and stir to combine. Add broth, cover, and cook until asparagus is just tender to bite, 2 to 3 minutes.
6. While asparagus cooks peel and slice hardboiled eggs into 1/4 slices. Divide asparagus and pan juices evenly between bowls of rice/chicken. Top each serving with egg slices and serve.
7. Enjoy!
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