Fusion cuisine is gaining popularity. It can combine even such far from each other culinary traditions as Japanese and Italian. A prime example of this is the recipe for teriyaki chicken with mushroom risotto and green sauce.
It is necessary
-
- 1 chicken or separately 400 g fillet and 2 legs;
- 70 ml teriyaki sauce;
- 70 ml soy sauce;
- dried thyme;
- vegetable oil;
- 1 lemon;
- 2 onions;
- 300 g of rice;
- 300 g fresh champignons;
- 1 small head of garlic;
- 1 glass of dry white wine;
- 150 g grated parmesan;
- salt and pepper;
- Bay leaf;
- a bunch of parsley and basil;
- 1 tbsp flour.
Instructions
Step 1
Cooking chicken. Cut the chicken meat into large pieces. Make a marinade with teriyaki sauce, soy sauce, oil, and dried thyme. Squeeze lemon juice and add to the same mixture. Spread the chicken on it and leave for an hour. After that, bake the meat in an oven preheated to 180 degrees for 15-20 minutes.
Step 2
In parallel, make the basis for the risotto - chicken broth. It should be cooked from the legs, but you can also cook it from the wings or chicken frame. Place the washed legs, a peeled and halved onion, a bay leaf, and a few black peppercorns in a saucepan of cold water. Bring to a boil, reduce heat and simmer for an hour and a half, periodically skimming off the foam. Season with salt at the end of cooking. Strain the resulting broth if necessary.
Step 3
Chop the onion finely, fry in vegetable oil for four to five minutes. Then add rice and chopped garlic to it. Stir constantly and cook for another five to seven minutes over medium heat. Wash and dice the mushrooms. Add to skillet and cook together for a few more minutes.
Step 4
Pour white wine over the rice, cook for 10 minutes. After that comes the broth's turn. Pour two cups into a skillet, stir and simmer until the rice is soft. Add broth as it evaporates, the risotto is creamy, tender. Season with salt. Remove skillet from heat, sprinkle with grated Parmesan cheese over risotto and stir.
Step 5
Serve the chicken and rice with a special green sauce. Chop parsley and basil very finely. If desired, you can also add cilantro if you like its specific taste. Thyme can add an interesting note. Pour broth over the herbal mixture, season with salt and pepper to taste. Simmer the sauce over low heat for about 10 minutes. For density, you can pour 1 tablespoon of flour into it.
