Asian jasmine rice bowl with yuzu-oolong glazed chicken, wok-seared shimeji mushrooms and cucumber nori salad

Instructions

1. 1

   1. Rinse the jasmine rice until the water runs almost clear. Place it in a saucepan with 360 ml (1 1/2 cups) water, bring to a boil, cover, reduce the heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

2. 2

   2. While the rice cooks, make the glaze: in a bowl, combine the oolong tea, 45 ml (3 tbsp) soy sauce, yuzu juice, honey, ginger, garlic, and 5 ml (1 tsp) sesame oil.

3. 3

   3. Pat the chicken dry with paper towels, season with black pepper, and toss it with 1 tablespoon of the glaze. Heat a large skillet or wok over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and cook the chicken for 5 to 7 minutes, stirring, until browned and it reaches an internal temperature of 165°F and 74°C.

4. 4

   4. Pour the remaining glaze into the skillet with the chicken. Stir the cornstarch with 15 ml (1 tbsp) cold water, add it in, and cook for 1 to 2 minutes more until the sauce thickens and coats the chicken with a glossy finish. Keep warm.

5. 5

   5. In a medium bowl, combine the cucumber with the rice vinegar, sugar, salt, the remaining 15 ml (1 tbsp) soy sauce, and the remaining 10 ml (2 tsp) sesame oil. Add half of the nori, half of the sesame seeds, and half of the chives. Mix well and let sit for 10 minutes.

6. 6

   6. Wipe out the skillet or wok and return it to high heat. Add the remaining 15 ml (1 tbsp) vegetable oil and stir-fry the shimeji mushrooms for 3 to 4 minutes until lightly browned on the edges and tender.

7. 7

   7. Divide the jasmine rice among 4 bowls. Top with the glazed chicken, wok-seared shimeji mushrooms, and the cucumber salad with its juices. Finish with the remaining nori, toasted sesame seeds, and chives. Serve immediately.