Domburi is a Japanese dish, the name of which originally referred to the bowl in which it was cooked, and chicken domburi is traditionally a one-pot meal of chicken and rice. The addition of pek chye will increase your daily vegetable count.
4 people made this
4 small chicken breast fillets (about 150g each)
2 tablespoons soya sauce
80 ml mirin
2 tablespoons water
2 teaspoons grated fresh ginger
1 garlic clove, chopped
400 g short-grain white rice
1 litre water, extra
1 tablespoon vegetable oil
2 tablespoons sugar
1 bunch (300 g) small pek chye
2 spring onions, thinly sliced
Directions Prep:15min › Cook:25min › Extra time:4hr › Ready in:4hr40min
In a glass bowl, combine the chicken breast fillets, soya sauce, mirin, water, ginger and garlic. Cover and marinate in the refrigerator for at least 4 hours.
Wash the rice under several changes of water until it almost runs clear. Drain, add to a saucepan and pour in 750 ml of the extra water. Cover with a lid and bring to the boil, then reduce the heat to a simmer and cook for 12–14 minutes or until all the water has been absorbed. Remove from the heat and allow the rice to sit covered for 10 minutes.
Meanwhile, remove the chicken from the marinade, reserving the marinade. Heat a frying pan over a medium heat, add the oil and cook the chicken breasts for about 5 minutes on each side or until the chicken is cooked. Remove from the heat and slice the chicken into 1 cm thick slices, keeping warm.
In the same pan, add the reserved marinade, adding the remaining water and the sugar. Bring to the boil, then allow it to simmer for 1–2 minutes. Skim off any scum with a metal spoon. Add the pek chye and cook until it starts to wilt, about 1 minute. Just before serving, add the spring onions.
To serve, divide the rice into some deep bowls, top with the pek chye and sliced chicken, and gently spoon over the sauce. Enjoy while hot.