Food
The chicken bowl recipe to reproduce for your summer salads
Fresh, savory, indulgent yet still healthy: there are plenty of reasons to try Mao Fry's signature chicken bowl recipe.
For 2 people.
Ingredients:
FOR THE FRIED CHICKEN
● 2 chicken thighs.
● 1 tbsp light soy sauce.
● 1 tbsp sesame oil.
● 1 tsp of rice wine.
● 1 pinch of white pepper.
● 1 pinch of sugar.
● 2 minced garlic cloves.
● 2 slices of chopped ginger.
● Potato flour.
● Sweet potato flour (large grains).
● Sunflower oil.
● 1 egg.
● 5 spices
● Chilli powder
FOR THE RICE
● 300 g Thai rice
● 400ml of water
FOR THE CUCUMBER PICKLES
● 1 cucumber
● Rice vinegar
● 3 tbsp of sugar
● 1 tbsp of salt
FOR THE SESAME SLAW
● 1 cabbage
● 2 tbsp white sesame seeds
● 1 tbsp of mayonnaise
● 1 tbsp cider vinegar
● 2 tsp of sugar
● 2 tsp soy sauce
● 1 tsp sesame oil (or vegetable oil)
Credits: Simon Detraz
Preparation :
FOR THE FRIED CHICKEN
Bone the chicken thighs or have them deboned by your butcher.
For the marinade, add the garlic, ginger, light soy sauce, rice wine, sesame oil, white pepper, sugar and leave to infuse for 30 minutes.
Beat the egg in a bowl.
Mix the 2 flours in a large plate (crush the sweet potato flour if the grains are too large).
Heat the sunflower oil until very hot (180 degrees).
Dip the chicken thighs in the egg and brush them.
Place the chicken thighs in the plate of flour and bread them so that all the flesh is covered.
Dip the thighs in the oil so that they are submerged and cook for 7-8 minutes (turn the chicken once halfway through cooking).
Season the fried chicken to taste with salt, pepper, 5 spices and chili powder.
FOR THE RICE
Rinse the rice twice.
Add 400ml of water.
Cook over high heat until boiling, then simmer over low heat for 20 minutes.
(NB: with the pressure cooker, 300g of rice = 380ml of water).
FOR THE CUCUMBER PICKLES
Cut the cucumber into strips.
Soak the strips with salt. Mix well and leave for 30 minutes.
Rinse the cucumbers with water and drain all excess water.
Cover the cucumbers with vinegar.
Add the sugar.
Leave to rest for 30 minutes in the refrigerator.
FOR THE SESAME SLAW
Crush the white sesame seeds.
Add sugar, vinegar, mayonnaise, soy sauce and sesame oil.
Mix well.
Cut the cabbage into strips.
Add the sesame vinaigrette to your coleslaw, according to the quantity of your choice.
To finish, arrange the 3 preparations in a large bowl and enjoy.
Credits: Simon Detraz
Recipe to discover in the Mao Fry restaurant, the new Asian street-food address on rue Réaumur specializing in fried chicken.
