Ingredients
- 2 cups of medium rice
- 1 red onion
- 5 cloves garlic
- 2 celery sticks
- 2 medium size gourmet tomatoes
- 150g green bean
- 400g chicken thighs, fat reduced
- 3 teaspoons of delicious Lee Kum Kee Char Siu Sauce
- 1 tablespoon sliced chives
Method
- Cook the rice in a rice cooker
- Flatten out the fat reduced chicken thighs by unfolding & slicing. Place the chicken into a Perspex bowl. Add the Lee Kum Kee Char Siu Sauce to the chicken. Fold the chicken in the bowl multiple times with two spoons to help spread the delicious sauce throughout. Place the Perspex bowl of coated chicken into the fridge to marinate for 30 mins.
- Slice the onion into 3-4 cm pieces & place into a prep bowl. Slice and dice the garlic gloves into fine pieces & place into a prep bowl. Split the celery sticks vertically with a knife. Cut the strips of celery into coin-width small pieces. Core and slice each tomato into six sextants (just to be "sexy") & place into a prep bowl. Trim and cut the green beans into 4-6cm pieces & place into a prep bowl.
- Add a very thin layer of canola oil to a large frypan. Heat on medium-high
- Empty the prep bowl of onion into the frypan. As the onion begins to caramelise, add the garlic and mix with a spatula. Empty the celery and tomato bowls into the frypan and mix. Add the green beans and mix.
- In a second frypan, add a very thin layer of canola oil. Heat on High. Remove the Perspex bowl of chicken from the fridge and add to the second frypan. Ensure that the chicken is fully cooked through by turning and applying sufficient heat.
- While cooking the chicken, continue to turn the sauteed vegetable mix.
- Once the rice is cooked, add a serving of rice to an elegant eating bowl. On top of the rice, add a serving of the sauteed vegetable. And to crown this magnificent Lee Kum Kee Char Siu Chicken Don dish, finally add a serving of the cooked char sui marinated chicken on top of the sauteed vegetable, with a sprinkle of chives to garnish.
- Meshiagare (召し上がれ), which means "bon appetit" in Japanese.
Product used in recipe
- LEE KUM KEE - LKK CHAR SIU SAUCE 240G
