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Before you start
Please wash your hands and rinse all fresh fruits and vegetables before cooking. Boil a measured water.
What you'll need
Vegetable oil | Black pepper | Salt | Chopping board | Knife | Cooking pot | Frying pan | Peeler | Grater
Cooking Instructions
Ingredients
Step 5 : Prep the Salad
Peel and grate the carrot, finely chop the parsley leaves, and combine in a bowl. Add white vinegar, smoked paprika, and coriander powder, seasoning with salt and black pepper to taste.
280 g Chicken Breast
12 g Garlic
15 g Ginger
25 ml Soy Sauce
700 ml Water
150 g Black Rice
25 g Corn Starch
170 g Baby Bok Choy
1 g White Sesame Seeds
70 g Mayonnaise
20 ml Mirin
140 g Carrot
2 g Smoked Paprika
2 g Coriander Powder
15 ml White Vinegar
7 g Fresh Parsley
Allergens
Step 1 : Marinate the Chicken
Peel and finely chop ginger and half of the garlic. Cut the chicken into 3 chunky slices and marinate with soy sauce, ginger, and garlic.
Nutritional Information
Energy (kJ/kcal)
447
Protein (g)
41
Carbohydrates (g)
93
Fibers (g)
11
Sugar
11
Fats (g)
22
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Fry the Chicken
In a frying pan over medium heat, add enough oil to cover the bottom. Dredge the chicken in corn flour, then cook for 5-6 minutes on each side until browned.
Step 2 : Cook the Rice
Bring measured water to a boil, add a pinch of salt, then add black rice and cook for 20 minutes
Step 4 : Pan-fry the Veggies
Remove the hard part of the bok choy and cut it in half lengthwise. In another pan over medium heat with a drizzle of oil, cook thinly sliced garlic for 5-10 seconds until fragrant, add bok choy, cook until wilted, then sprinkle with toasted sesame seeds, and season with salt and black pepper.
Step 6 : Serve and Enjoy!
Before serving, mix mirin with mayonnaise in a saucer. Divide the rice among bowls, top with crispy chicken karaage, sautéed bok choy, and a side of carrot salad. Serve with Japanese-style mayo on the side.
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