Meats Recipes - Japanese-style Sesame Chicken

Ingredients                                        

• 175 g/6 oz/3/4 cup long-grain rice

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• Salt and freshly ground black pepper

• 15 ml/1 tbsp sesame seeds

• 4 boneless chicken breasts, skinned

• 50 g/2 oz/1/4 cup butter

• 15 ml/1 tbsp sesame oil

• 300 ml/1 1/4 cups chicken stock

• 45 ml/3 tbsp rice wine or dry white wine

• 2.5 ml/1/2 tsp ground coriander (cilantro)

• 1.5 ml/1/4 tsp ground ginger

• 1.5 ml/1/4 tsp chili powder

• 300 ml/1 1/4 cups double (heavy) cream

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Method:

1. Cook the rice in plenty of boiling salted water until tender. Drain, rinse with boiling water, drain again and return to the pan.

2. Meanwhile, mix the flour with a little salt and pepper and the sesame seeds. Use to coat the chicken breasts.

3. Melt half the butter with the oil in a large frying pan (skillet). Fry (sauté) the chicken for 3 minutes on each side until golden. Drain off any excess oil in the pan.

4. Add the stock and wine, bring to the boil, reduce the heat, eover and simmer for 10-15 minutes or until the chicken is cooked through.

5. Stir the remaining butter into the cooked rice with a little salt and pepper. Mix the coriander and spices together and sprinkle liver. Toss well and heat through, gently.

6. Pile on to a serving dish. Remove the chicken breasts from the cooking liquid and arrange on the rice. Keep warm.

7. Stir the cream into the cooking liquid and simmer, stirring, until slightly thickened. Pour over the chicken and serve straight away.