Teriyaki chicken with brown rice
More recipes, inspiration and Tipps can be found at: “The World of Pressure Cooking”
Photo: Mathias Neubauer
29 min
Total Time
9 min
Cooking Time
20 min
Preperation Time
Ingredients
| 60 ml | Sojasauce |
| 2 EL | brauner Zucker |
| 2 EL | Mirin (ersatzweise Sherry) |
| 1 EL | Reisessig |
| 1 TL | geriebener Ingwer |
| 2 | Knoblauchzehen |
| 4 | Hähnchenbrustfilets (à ca. 150 g) |
| 2 EL | Pflanzenöl |
| 200 ml | Geflügelbrühe |
| 2 Tassen | brauner Reis (Naturreis) |
| 1 TL | Salz |
| 2 TL | Speisestärke |
| 1 | Frühlingszwiebel |
| 2 TL | gerösteter Sesam |
Instructions
Step 1 of 6:
For the chicken: In a small bowl, mix the soy sauce with 60 ml water, the brown sugar, mirin, rice vinegar, and ginger. Peel the garlic, press it into the mixture, and set the seasoning sauce aside.
Step 2 of 6:
Rinse the chicken and pat it dry. Heat the oil in a Pressure Cooker and briefly sear the chicken breast fillets on all sides until browned, then deglaze with the seasoning sauce and add the stock.
Step 3 of 6:
For the rice: Prepare a solid insert of the appropriate size and a trivet. Rinse the rice, let it drain, and place it in the insert with 2 cups of water (ratio 1:1). Season the rice with salt and place the insert on the trivet above the chicken in the Pressure Cooker.
Step 4 of 6:
Close the Pressure Cooker with the Lid and set the cooking crown to level 3. Heat the pot on the highest setting. As soon as the yellow ring appears (Cooking Indicator: 1st ring), reduce the heat again. When the green ring becomes visible (Cooking Indicator: 2nd ring), the cooking time of 9 min. begins. Then remove the pot from the heat source and let everything cook for another 2 min., then release the steam and open the pot.
Step 5 of 6:
Remove the insert with the rice, the trivet, and the chicken breast fillets. Keep the rice and chicken warm briefly. Mix the starch with 1 tbsp. water until smooth, pour it into the pot, and let the sauce simmer uncovered briefly until it thickens slightly.
Step 6 of 6:
Meanwhile, trim and wash the spring onion and slice it diagonally into fine rings. Season the teriyaki sauce to taste and turn the chicken in it. Divide the brown rice between deep plates or bowls. Slice each chicken breast fillet diagonally, arrange on top, and drizzle with a little sauce. Sprinkle everything with toasted sesame seeds and spring onion rings, and serve.
Tipp:
Mirin is a sweet rice wine commonly used for cooking in Japan. Brewed from fermented rice, it pairs well with many ingredients in Japanese cuisine, intensifies their flavour, and perfectly rounds off sauces and marinades - like this teriyaki sauce. Mirin is now available in well-stocked supermarkets and Asian grocery stores. If you cannot find it, you can also prepare this dish with a semi-dry or sweet sherry.
