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Yakitori domburi
Low Fat No Fat Asian Cooking
Yakitori domburi

Ingredients

150 g (5 oz) skinless, boneless chicken breast fillets
2 tablespoons salt-reduced soy sauce
⅓ cup (80 ml) mirin
2 teaspoons grated fresh ginger
1 clove garlic, chopped
2 cups (440 g) short-grain white rice
1 tablespoon vegetable oil
2 tablespoons sugar
300 g (10 oz) baby bok choy
2 spring onions (scallions), thinly sliced

Preparation

  1. In a glass bowl, combine the chicken breast fillets, soy sauce, mirin, 2 tablespoons water, ginger and garlic.
  2. Cover and refrigerate for at least 4 hours.
  3. Wash the rice several times in fresh water until the water runs clear.
  4. Drain, then add to a saucepan with 3 cups (750 ml) fresh water.
  5. Cover and bring to the boil, then reduce the heat to low and simmer for 12–14 minutes, or until all the water has been absorbed.
  6. Remove from the heat and allow the rice to stand, covered, for 10 minutes.
  7. Meanwhile, remove the chicken from the marinade, reserving the marinade.
  8. Heat the vegetable oil in a wok or large non-stick frying pan over medium heat.
  9. Add the chicken and cook for about 5 minutes on each side, or until cooked through.
  10. Remove from the heat and slice the chicken into 1 cm (½ inch) thick slices. Set aside and keep warm.
  11. Add the reserved marinade to the same wok with the sugar and 1 cup (250 ml) water.
  12. Bring to the boil, then reduce the heat and simmer for 1–2 minutes, skimming off any impurities that rise to the surface.
  13. Add the bok choy and spring onions and cook for 1 minute.
  14. Divide the rice among serving bowls, top with the chicken, bok choy and a little broth and serve immediately.

Each serving provides 2998 kJ, 716 kcal, 38 g protein, 21 g fat (5 g saturated fat), 90 g carbohydrate (11 g sugars), 2 g fibre, 470 mg sodium.

Serves 4
Preparation: 15 minutes, plus at least 4 hours marinating
Cooking: 25 minutes

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Low Fat No Fat Asian Cooking

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