Louise Thompson's chicken donburi - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Louise Thompson’ s chicken donburi By You Magazine - June 29, 2018 Donburi is quintessential Japanese comfort food. The base layer is a basic sushi rice bowl but then what sits on top can consist of any variety of meat and vegetables. This chicken recipe is a very well-balanced combination that might not be a typical way of presenting food, but I think it is good to try new things. Andrew Burton SERVES 2 4 boneless, skinless chicken thighs 1 lemongrass stalk, outer layers removed then roughly chopped 2 garlic cloves, roughly chopped 2cm piece of ginger, roughly chopped 3 spring onions, roughly chopped juice of ½ lime 1 tbsp light olive oil 200g sushi rice 320ml water 6 broccoli florets, halved 2 tbsp rice wine vinegar 2 tbsp teriyaki sauce 50g pea shoots 1 carrot, peeled and julienned 10g pickled ginger TO GARNISH 2 spring onions, shredded 2 tsp sesame seeds 1 tsp dried chilli flakes 1. Place the chicken thighs in a shallow dish. Put the lemongrass, garlic, ginger, spring onions, lime juice and olive oil into a mini-chopper and blitz to a paste. Tip this over the chicken thighs and rub it all over them. 2. Leave the chicken in the fridge to marinate for at least 30 minutes. 3. Preheat your oven to 220°C/200°C fan/gas 7 and line a roasting tin with non-stick baking paper. 4. Take the chicken out the fridge and put the thighs into the roasting tin and into the oven for 20 minutes. 5. Put the rice into a saucepan and cover with the water. Bring to the boil, then reduce to a simmer and cook for 10 minutes with a lid on the pan. Remove from the heat and set aside still with the lid on – don’t be tempted to peep at it – for another 10–15 minutes. 6. Bring a small pan of water to the boil and add the broccoli florets. 7. Cook for 3–4 minutes until al dente then drain. 8. Take the lid off the rice and sprinkle over the rice wine vinegar, then stir to mix. Once the chicken has had its first 20 minutes, take the tin out and brush the thighs with the teriyaki sauce. Pop them back into the oven for a further 5–6 minutes then remove from the oven, slice into strips and keep handy. 9. Divide the rice between two bowls. Top the rice with the chicken slices and arrange the broccoli, pea shoots, carrot and pickled ginger around chicken. Sprinkle over the shredded spring onion, sesame seeds and chilli flakes and eat straight away. Recipe from Live Well With Louise by Louise Thompson, £13.29, Hodder & Stoughton. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved