Name: Chicken Poke
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 portions
Ingredients: 62.5 g jasmine rice; 0.25 teaspoon salt; 100 ml water; 0.5 pcs chicken breast; 0.5 tablespoon soy sauce; 0.25 tablespoon olive oil; 0.25 tablespoon lime juice; 0.25 clove garlic; 0.25 teaspoon sesame oil; ground pepper; oil; 0.125 pcs cucumber; 0.25 pcs carrot; 0.25 pcs avocado; 1 pc radish; 20 g edamame; sesame seeds; spring onion; 0.5 tablespoon soy sauce; 0.25 tablespoon lime juice; 0.25 tablespoon rice vinegar; 0.25 teaspoon honey; 0.25 pcs ginger; chilli

Step by step process

Preparing the ingredients

1
Rinse the jasmine rice several times under cold water until the water runs clear. let the rice drain.
TIP:
First, heat the wok thoroughly and fry the ingredients in smaller batches. Thanks to the high temperature, the meat quickly sears and browns. An overcrowded wok, on the other hand, cools down and starts steaming the food.
2
Cut the chicken breasts into thin strips. in a bowl, mix soy sauce, lime juice, olive oil, crushed garlic, and optionally a drop of sesame oil, add pepper, and toss the chicken strips in the marinade. Let sit for at least 10-15 minutes. you can marinate longer in the fridge for a more intense flavor.
TIP:
Citrus juice denatures proteins in raw fish and partially cooks it, changing its texture. You can use this in ceviche as well as in seafood marinades. A shorter marinating time will affect the texture, so use fresh ingredients.
3
Slice the cucumber and carrot into thin strips or slices, and cut the radishes into thin rounds. Halve the avocado, remove the pit, and slice just before serving to prevent browning. If using mango, peel and cut it into cubes or slices.
4
If using frozen edamame, pour boiling water over them for 2-3 minutes, then drain and let them dry.

Cooking and assembly

5
Bring 400 ml of water with a pinch of salt to a boil, add the rinsed jasmine rice, and reduce to a gentle simmer. Cook covered for 12-15 minutes until the water is absorbed and the grains are tender but not mushy. After cooking, let the rice rest covered for 5-10 minutes.
6
Heat 1-2 tablespoons of olive or sesame oil in a pan over medium-high heat. Remove the chicken from the marinade (discard any excess) and fry in the pan for 6-8 minutes, stirring occasionally, until golden outside and cooked through. Check doneness by color and texture. if using a thermometer, the internal temperature should reach about 75 °C.
7
For the dressing, mix soy sauce, lime juice, optionally rice vinegar, honey, and grated ginger. taste and add chili or water to thin if needed. Whisk the dressing until smooth.
TIP:
Whisk the eggs, then gradually add the yogurt and oil while whisking thoroughly. If the ingredients don't combine smoothly, slow down the addition or gently warm the eggs.

Serving

8
Divide the warm jasmine rice between bowls, top with the prepared chicken strips, and arrange the sliced vegetables, edamame, and optional mango or avocado.
9
Drizzle each portion evenly with the dressing, sprinkle with sesame seeds and sliced spring onion.
10
Serve immediately. If packing the meal to go, pack the dressing and avocado separately to keep their texture and freshness.