Guest Blogger : Freddy
While watching Channel 7 one day last week, I saw a video of this recipe being prepared at a local market. Since the chef explained the preparation way too fast, I decided to track down the full recipe. A few google key word queries later, and I was ready to cook. For those of you wondering what ponzu is, it's a mixture of soy sauce, rice wine vinegar, and citrus juice that is relatively common in Japanese cuisine. I perked up the recipe by making a couple of changes. Here is what I did:
Ponzu-Glazed Chicken Served Over Bok Choy
Ingredients:
4 boneless, skinless chicken breasts
5 tablespoons ponzu sauce
1 tablespoon fresh lime juice
1 tablespoon fresh ginger, minced
1 clove fresh garlic, minced
1/4 red bell pepper, thinly sliced
4 bok choy, sliced thin
1 cup broccoli
6 baby corn cobs, sliced long-ways
2 tablespoons of sesame oil
2 teaspoons granulated sugar
2 cups of jasmine rice (cooked in your preferred method)
Sea salt and pepper
Just to prove that Freddy really did the cooking.
Chicken Preparation:
Ponzu-Glaze Preparation:
Combine the ponzu, lime juice, ginger, garlic, bell pepper and sugar in a small saucepan. Cook over medium heat, stirring, just until the sugar dissolves, about 2 minutes.
Bok Choy + Vegetables Preparation:
Heat sesame oil in a skillet (wok, preferably) over high heat and add the sliced bok choy, baby corn, and broccoli. Cook, stirring frequently, until the bok choy is tender but crisp and slightly browned, about 6 minutes. Season with salt and pepper.
Once the bok choy is complete, reduce heat and add the sliced chicken breasts. The ponzu glaze can now be poured over the vegetables and chicken. Stir all of the ingredients together to allow for proper glaze distribution. Serve with steamed jasmine rice.
enjoy
Serves 2.
-Freddy
While an outdoor grill or stove-top grill pan is best, the chicken can be cooked in a skillet. Heat a grill or grill pan over medium high heat. Season with salt and pepper. Set aside. The chicken breasts will be sliced in 1/4 pieces prior to combining with the cooked bok choy. This should be done at the end to avoid drying out the prepared chicken.
Ponzu-Glaze Preparation:
Combine the ponzu, lime juice, ginger, garlic, bell pepper and sugar in a small saucepan. Cook over medium heat, stirring, just until the sugar dissolves, about 2 minutes.
Bok Choy + Vegetables Preparation:
Heat sesame oil in a skillet (wok, preferably) over high heat and add the sliced bok choy, baby corn, and broccoli. Cook, stirring frequently, until the bok choy is tender but crisp and slightly browned, about 6 minutes. Season with salt and pepper.
Once the bok choy is complete, reduce heat and add the sliced chicken breasts. The ponzu glaze can now be poured over the vegetables and chicken. Stir all of the ingredients together to allow for proper glaze distribution. Serve with steamed jasmine rice.
enjoy
Serves 2.
-Freddy
And our delish dessert prepared by Busch's. Nom.
2 comments:
Woo hoo Freddy! Looks delish!
awww so cute!! good job freddy! but i wanna see the jacket pics! come cook for me.
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