Nigel Slater’s recipe for yuzu chicken, broccoli and rice

The recipe

Put 2 tbsp of soy sauce in a mixing bowl, add 2 tbsp of mirin, 1 tbsp of sesame oil, 2 tbsp of yuzu juice and half a tsp of togarashi seasoning. Stir to combine. Cut 500g of chicken breast into finger-thick strips and push down into the marinade, then set aside for a good couple of hours.

Put 150g of sticky (sushi) rice into a saucepan and pour over enough water to cover it well. Add 1 tsp of salt and bring to the boil. Cover tightly with a lid, lower the heat to a simmer and leave for 10 minutes.

Warm an overhead grill, line a grill pan with kitchen foil. Put the marinated chicken on to the foil in a single layer, taking care not to pack it too tightly together. Baste them occasionally with the marinade and turn once or twice.

Remove the rice from the heat and leave to rest, still tightly covered, for 10 minutes. Put a pot of water on to boil. While the chicken cooks and the rice rests, wash and trim 150g of broccoli, then drop it into the boiling water and let it cook for 3 or 4 minutes until the stems are just tender to the point of a knife. Drain and finely chop the broccoli.

Stir the broccoli into the rice and divide between 2 bowls. When the chicken is dark and sizzling, place it on top of the rice and season with a little more togarashi. Enough for 2

The trick

You need to keep an eye on the chicken as it cooks, turning it once or twice as the skin becomes brown and glossy. A half-hour or so in the marinade is enough, though you could make it first thing to come back to in the evening. Beware of letting the chicken marinate for too long, as it can start to lose its texture.

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The twist

Togarashi, with its notes of chilli pepper, orange peel and sesame, is available from large supermarkets, online and Japanese grocers. I often use powdered sansho instead of the togarashi at the end.

Follow Nigel on Twitter @NigelSlater


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