Blue jasmine rice with cranberry-soy glazed chicken, sautéed shiitake mushrooms and crunchy lime cucumber

Instructions

1. 1

   1. In a small saucepan, bring 480 ml (2 cups) water and the butterfly pea flowers to a gentle boil for 3 minutes. Strain the blue liquid, discard the flowers, and use it to cook the jasmine rice according to package directions, usually over low heat for 12-15 minutes until tender. Keep covered for 5 more minutes.

2. 2

   2. While the rice cooks, combine the dried cranberries, 45 ml (3 tbsp) soy sauce, honey, 15 ml (1 tbsp) rice vinegar, ginger, half of the garlic, and 120 ml (0.5 cup) hot water in a bowl. Let stand for 5 minutes so the cranberries soften slightly.

3. 3

   3. Blend or mash the cranberry mixture into a rustic sauce. Transfer it to a small skillet and cook over medium heat for 3-4 minutes. Mix the cornstarch with 15 ml (1 tbsp) cold water, add it to the sauce, and cook 1 minute more until thickened and glossy.

4. 4

   4. Season the chicken with black pepper. Heat a large skillet or wok over medium-high heat with 15 ml (1 tbsp) vegetable oil. Cook the chicken for 5-7 minutes, stirring, until browned and it reaches an internal temperature of 74°C / 165°F. Add the cranberry-soy sauce and cook 2 minutes more to glaze the chicken well.

5. 5

   5. In another skillet, or the same one cleaned, heat the remaining vegetable oil with 5 ml (1 tsp) toasted sesame oil. Sauté the shiitake mushrooms with the remaining garlic for 4-5 minutes until golden and tender. Add 15 ml (1 tbsp) soy sauce and cook 30 seconds more.

6. 6

   6. In a bowl, toss the cucumber with 15 ml (1 tbsp) rice vinegar, the lime juice and zest, salt, the remaining toasted sesame oil, and half of the sesame seeds. Let it stand for 5 minutes so it stays crunchy and flavorful.

7. 7

   7. Fluff the blue jasmine rice with a fork. Divide the rice among 4 plates or bowls and top with the glazed chicken, sautéed shiitake mushrooms, and crunchy cucumber.

8. 8

   8. Finish with scallion and the remaining sesame seeds. Serve immediately, or keep the chicken warm in a 95°C / 200°F oven for up to 10 minutes while assembling the plates.