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Always filling, always tasty.
This is an elite dish - and it always tastes best when it's served with bamboo cuttings and daikon radishes.
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10/10 genuinely such a nice meal and very simple.
not sure if the sauce is used is acc katsu sauce but that's what I grew up calling it lol. I hope you enjoy all the same!
i have a rice cooker so i put that on at the start and normally can cook it all in the time it takes to cook!!
ingredients
- chicken breast (i only cook for one so however much you think youll eat, chicken can be saved as leftovers if you make too much!
- egg
- flour
- panko breadcrumbs (theyre the best)
- S&B golden curry mix (comes in a concentrated block)
1. i have a rice cooker so this is the first thing i will do
2. place two cubes (i use 2 for one person) of curry mix into a pot and fill with boiling water until cubes are covered, bring to a boil (stir continuously until cubes are dissolved, a whisk works best for this) then reduce to a simmer and stir every now and again to stop it from forming a skin/burning. the sauce is normally done by the time the rice is
3. prep bits for breading chicken, put a couple of tbs of flour into a zip lock, crack an egg into a tray (pasta bowl works well for this), then put breadcrumbs onto a plate.
4. butterfly your chicken breast so nice and thin than batter down (can be done with a bottle or rolling pin) so nice and thin.
5. then coat the chicken in flour (easy in a ziplock cos you can throw it in and shake it), then into the egg mixture then into the breadcrumbs.
6. grab a pan and fill with a shallow layer of neutral oil (i use vegetable oil) let heat up. once hot place in your chicken and shallow fry till golden on both sides.
7. that should all take about the time for the rice to cook. if chicken is done first, place in baking tray and keep warm in oven. if rice done first leave the lid on and allow to keep warm - same goes for the sauce.
8. plate up however you like. i cut up my chicken and then kinda just throw it in a bowl with the rice and then cover in the sauce.
Apr 15, 2024
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I know, I know. Chicken and rice is boring, but it doesn’t have to be. Different veg, different sauce, different seasonings, it can be so many things. This week we did chicken thighs in two different marinades. One Greek and one pretty simple salt, pepper, garlic. On one bowl we did mixed greens, pickled red onions cucumber, chickpeas and Greek vinaigrette. Then basically the same toppings but with a creamy pesto sauce on the other. Both were so top tier, so easy, and full of nutrition.
Apr 3, 2024
i eat this once a week
even when the thought of food repels me, heng heng’s crispy chicken (or pork if you’re feeling indulgent) zaab with garlic rice and complimentary cup of perfectly clear, white-pepper forward chicken broth heals me
medium spice is always wildly variable, clearly determined by the chef’s mood that day
i love you heng heng chicken rice
Feb 15, 2024
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I’m no longer 23 – and I haven’t been for a few years now – but this was a genuinely formative experience for me. It changed how I saw my own place in the world and it made me feel less stagnant and less pathetic – the second part of the movie, specifically.
I hope every 23-(and 24, 25, 26 …)-year-old finds their own Chungking Express whenever they most need it. (That probably sounds corny, but I'm 100% sincere!)
Feb 8, 2024
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I saw them at Bonnaroo. I was there for the Aha Shake Heartbreak songs. 🤘
Feb 15, 2024