Jungle Recipe: Chicken Teriyaki with steamed rice

Jungle Recipe

In our NEW series of ‘Jungle Recipes’ we bring you a range of tasty food, straight from our camp kitchen in the Sabangau Forest. A big thank you to Lis (our amazing cook) and the Ibus who always stop our stomachs from rumbling after a long day in the swamp! Our first recipe….Chicken Teriyaki with steamed rice. Yummy!

Photo by Emily Boucker/OuTrop

 

Ingredients

2 onions (finely sliced)
4 cloves of garlic (crushed or finely chopped)
1 corn on the cob (shaved)
100g peas
1 carrot (cut into matchsticks)
500g boneless chicken (washed and thinly sliced)
1 tsp salt
1 tsp white pepper
1 tablespoon chicken broth
50ml teriyaki sauce
3 tablespoons vegetable oil (for frying)
200g rice (washed)
Tomatoes and cucumbers (for garnish)

 

Instructions

1. Heat the vegetable oil and saute garlic and onions until fragrant
2. Add the sliced chicken and salt, white pepper, teriyaki sauce and chicken broth
3. Once the chicken has been cooked, add the carrots and corn
4. Stir until well mixed

Photo by Emily Boucker/OuTrop

For the rice:
1. After the rice has been washed put in cooking pot
2. Add water as needed
3. Cook until the water dries up

When the chicken teriyaki and parboiled rice are ready:
1. Prepare a mold that is heat resistant
2. Fill mold up to ¼ full with chicken teriyaki
3. Fill ¾ of the mold with the rice
4. Steam for about 20 minutes until cooked

Photo by Emily Boucker/OuTrop

Presentation:
1. Lift and remove from the mold onto a plate
2. Add garnish of sliced tomatos and cucumber

Serve and enjoy!

Photo by Emily Boucker/OuTrop

 

 

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