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04/16/08 |
                
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Spicy Asian Chicken
Yield: 2 portions
2 ea. boneless, skinless chicken breasts 2 ea. shallots 6 oz. kinda yeasty beer (I used Fat Tire) 2 T. Sriracha hot sauce 1/2 c. soy sauce 1/4 c. mirin 1 oz. olive oil 2 c. cooked rice
Cut chicken into cubes, dice shallots finely. Sauté both in olive oil over high heat, until chicken is firm and shallots are on their way to caramelized. Add remaining ingredients and simmer until sauce has reduced by 3/4. Divide in half and pour each portion over 1 cup of cooked rice. No, seriously, that's it. You're done. Yes, you're welcome. Go enjoy your food.
Note from GG: First of all, let's hear it for simple recipes. Yay. Secondly, if you're so inclined, you could use sesame oil instead of the olive oil in this recipe (I think it'd taste good, personally, but I didn't have any on hand), but reduce the heat to medium or so. Sesame oil burns REALLY easily, and it leaves almost as awful a flavour as burnt garlic. I actually sort of adapted this recipe from the Japanese staple of niku jyaga, a beef dish with potatoes and onions. However, I cut out the potatoes (and added rice) and subbed beer for the brown or white sugar that gives niku jyaga its characteristic sweetness. I guess it's also kind of like a donburi (another simmered dish), but without the dashi and the dish that defines a donburi as such. Either way, I think it turned out really well. As always, adjust the amount of Sriracha to your own palate. I like spicy stuff, so there's that, but also keep in mind that spiciness is one of the key components to the tasting spectrum (along with sour, sweet, bitter and salty), and I tried to balance the spiciness of the sauce with the sweetness of the mirin and caramelized shallots. Yeah, that sounds a bit haughty, BUT I'M A COOK DAMMIT. We're supposed to be elitist. Cooking is all about improvisation, though, so knock yourself out.
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