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HydroRaven
8
Oct 8, 2017
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Chicken, broccoli and kelp rice bowl, Japanese-style
Ingredients (for 2 servings)
- Salty kelp 15g - Broccoli 1/2 head, - Water 250ml
- Boneless chicken thigh 200g - Salad oil 1 tbps
- Potato starch 1 tbsp - Water 2 tbsp
Instructions: Cut chicken and broccoli into bite sized pieces. In a wok, heat the oil and cook the chicken skin down first, stirring as it fries. Once the chicken is cooked, add the kelp, 250 ml of water and broccoli. Once the broccoli is cooked, add the potato starch and water (combined beforehand). Remove from the heat once the sauce has thickened.

Recipe courtesy of the Salty Kelp recipe book (塩昆布)
Oct 8, 2017
Duncan
3731
Oct 8, 2017
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HydroRavenDefinitely making this.
Oct 8, 2017
HydroRaven
8
Oct 8, 2017
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DuncanThis is a recipe where the result is greater than the sum of its parts. Very simple to make, but it yields great results. Just put everything on a bed of rice and you've got a complete, filling meal!
Oct 8, 2017
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