I love this dish for the flavours and appearance. This is perfect for a dinner party as it looks fancy but is really simple to make. You can add some pineapple chunks to the teriyaki chicken for some added sweetness.
I have always been experimenting on recipes to make the perfect rice- do you boil it? do you steam it? do you microwave it? I finally came up with the perfect recipe for coconut rice, which works every time. It is based on the Indian rule of making rice- to measure out the volumes of rice and liquid. This recipe produces fluffy, warm coconutty rice and is the perfect compliment to the chicken.
Ingredients: (serves 6)
- 3 whole pineapples
For the chicken:
- 12 chicken thighs (2 chicken thighs for each person), chopped into small pieces
- Sesame seeds (to garnish)
- Lime wedges (to garnish)
- A few slices of red chilli (to garnish)
- A few tsp cornflour
For the chicken marinade:
- 60ml soy sauce
- 45ml mirin sauce
- 40g brown sugar
- 1tsp honey
- 4tsp teriyaki sauce (optional)
- Juice of 1 lime
- 3 cloves of garlic, finely chopped
- 1 red chilli, chopped
- Small piece of ginger, grated
- 1 mug of rice (I usually just use the basic supermarket rice, I find that this works better than thai sticky rice)
- 1 can of coconut milk
- 2 mugs of water
- Pinch of salt
- For the chicken, combine all the marinade ingredients in a large bowl.
- Put the cut chicken into the marinade. Cover with cling film and leave in the fridge for a few hours, if possible. You can do this whilst you make your rice.
- To cook the chicken, place some oil in a hot wok and add the chicken and all the sauce it is in, to the wok.
- Cook on a high heat for about 10 minutes, or until cooked and sticky.
- If the sauce is not thick enough, then take out a bit of the sauce into a cup and mix well with a few tsp of the cornflour. Then return this sauce into the pan, and place on high heat for a few minutes.
- Season with salt and pepper.
- Put the rice, coconut milk, water and salt into a saucepan.
- Bring to the boil, whilst stirring.
- Once on the boil, reduce the heat to very low and put a lid on the saucepan.
- Leave to cook for about 10-12 minutes.
- Check if the rice is cooked. If not, then add a bit more water to the pan, and cook for a bit longer.
- Cut the pineapple in half lengthways.
- Get a knife and cut around the edges of the pineapple.
- Scoop out the flesh and eat!
- Fill the ‘bowl’ with the teriyaki chicken and coconut rice.
- Garnish with red chilli, lime wedges and sesame seeds.