Preparation and Cooking Time: 1-hr
Ingredients (for 5 pax)
- 300g Chicken leg boneless (cut small pieces)
- Bamboo shoots (sliced)
- Shimeiji mushroom
- French beans (sliced)
- beansprouts (optional)
- red and brown rice (optional)
- white rice
- 1 clove of garlic
- breadcrumbs
- 1 tbsp light soy sauce
- 1 tsp cornflour
- Pinch of pepper
- 1.5 tsp oyster sauce for chicken marinate
- 1 tsp oyster sauce for stir-fried vegetable
- 1 egg
- cooking oil
- 1 tsp of chicken powder seasoning
Step by Step Cooking Method
A mix of red & brown rice and white rice – 1cup : 1cup ratio.
- Wash and soaked the red & brown rice for 30-min
- Wash the white rice and combine the red & brown rice with 2 cups of water
Katsu Chicken
- Marinate the cut pieces chicken leg boneless with oyster sauce, light soy sauce, cornflour, a pinch of pepper
- Beat the egg
- Dip the marinated cut chicken pieces into the beaten egg and then coat it with the breadcrumbs
- Heat up the cooking pan with oil. The oil must be able to cover the chicken pieces for deep frying. Test the oil using a bit of the bread crumbs, when you see bubbles forming around the crumbs and sizzling sound, the oil is ready
- Put in the coated breadcrumbs cut chicken piece by piece in the hot oil gently
- Deep-fried for 10-min until it turns golden brown then scoop up the chicken pieces
Stir-fried the vegetable
- Heat up the wok and add 1 tbsp of cooking oil follow by the chopped garlic and stir-fry for a few seconds
- Put in the bamboo shoots & french beans continue to stir-fry. Add chicken powder seasoning and oyster until it is about 80% cooked, then add in the shimeiji mushroom and bean sprouts and stir-fry for another 3-min.
Start to prepare your chicken katsu rice-bowl. Add mayo on the chicken katsu.
