Friday, 28 October 2011

Cha Han

I love Wagamama's, it's one of my favourite restaurants to eat at and I often have the Cha Han. It looks so easy to make, and so I thought I'd give it a try and it is really easy to make! There's lots of prep to start off with but the actual cooking is really quick and easy as with most Japanese food. The food is delicious, light and healthy and it doesn't make you feel overly full! I'd definitely recommend having it with pickles and miso soup. they go so well together.

Cha Han (from The Wagamama Cookbook)
(Serves 2)

200g boneless, skinless chicken thigh meat
2 tbsp yakitori sauce
2 tbsp vegetable oil
8 cooked, peeled prawns (shrimp)
2 tbsp canned sweetcorn, well drained
2 tbsp mangetout, finely sliced
4 button mushrooms, finely sliced
2 spring onions, trimmed and cut into 1 inch lengths
2 eggs, beaten
75g cooked Thai fragrant rice
salt as desired
2 tbsp light soy sauce

Yakitori Sauce
6 tbsp sake
6 oz light soy sauce
6 tbsp Mirin
1 tbsp sugar

Make the Yakitori Sauce. Combine all the ingredients in a small pan and gently heat to dissolve the sugar. Set aside to cool. It will keep indefinitely in the fridge.

Combine the chicken and the Yakitori sauce in a bowl. Work gently with your fingers for a few minutes, turning the meat in the sauce. Marinate for at least 30 mins (1 hour is even better). Remove the chicken, reserving the marinade, and cut the meat on the diagonal into thin slices.

Heat a wok over a medium heat for 1-2 mins or until completely hot and almost smoking and add the vegetable oil. Add the prawns, sweetcorn, mangetout, mushrooms and spring onions along with the chicken and stir-fry over a medium heat for about 5 mins until the vegetables just start to wilt and the chicken is cooked. Add the egg and continue to stir-fry until it is just scrambled.

Add the rice. Season with salt and soy sauce and continue stir frying until everything is mixed evenly and the rice heated through. Divide between 2 bowls and serve with miso soup and pickles.

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