What a busy week it has been for me! Thank God it’s weekend tomorrow! I know, I know, it’s Thursday… but weekend starts a day earlier in Middle East. Unfortunately it ends a day earlier too. 
So what have I been up to? After completing the Wilton Basic Cake Decorating course last June, I decided it’s time I upgrade my skills and started the PME Advanced Cake Decorating course last week. Yesterday’s class was on decorating a picnic basket cake. Besides baking, torting and frosting a 2-layer cake beforehand, I had to prepare, knead and color 1.2kg of modeling paste and 1kg of fondant. The result: sore arms… and of course a lovely cake.
I also volunteered to go with my son’s class to a field trip to Dubai Aquarium and Underwater Zoo. It was fun yet extremely tiring. Getting 25 excited and energetic school kids to behave isn’t an easy task! I really have to salute the teachers for doing this every day.
There are times when I like to whip up more complicated dishes but a week like this is not one of them. This Japanese-style ground chicken rice is a dish I turn to when pressed for time. It’s simple, tasty and takes less than 30 minutes. I’ve cooked this a number of times and sometimes swapped the chicken for pork.
Here’s the recipe for Japanese-Style Ground Chicken Rice, adapted from Christine’s Recipes. Enjoy!
JAPANESE-STYLE GROUND CHICKEN RICE
Serves 2-3
Ingredients:
- 1 cup Japanese short-grain rice
- Water, for cooking rice
- 200 gram minced chicken or pork
- 1 egg
- 2 teaspoon water
- Salt and pepper, to taste
- Green onion, for garnish
Seasoning for Minced Chicken or Pork:
- 3 tablespoon teriyaki sauce
- 1 tablespoon sake
- 1½ tablespoon mirin
- 1 teaspoon ginger juice, squeezed from freshly grated/pounded ginger
Seasoning for Rice:
- 2 tablespoon light soy sauce
- 2 teaspoon sugar
Method:
- Rinse rice and drain well.
- Place rice, water and seasoning for rice in a rice cooker. Cook according to the instruction of your rice cooker, which usually means turn on the power and press the button.
- Mix ground chicken/pork with seasoning. Heat up a tablespoon oil in a frying pan and cook chicken/pork over medium heat, breaking up the meat as you go along. Set aside.
- Crack egg into a small bowl, add water and whisk. Season with salt and pepper.
- Heat up a little oil in a frying pan and pour in egg. Twirl your frying pan so that the egg forms a nice thin layer. Roll up egg, transfer to a chopping board and slice the egg. If it’s too hot, you may wait for it to cool before slicing.
- When the rice is cooked, stir in the prepared chicken/pork.
- Scoop into serving bowls and garnish with egg and green onion.
