Okinawan Chicken Rice Bowl

Ingredients

While the original Tovukli palov is a traditional Azerbaijani dish that features rice cooked with chicken and aromatic spices, the Okinawan Chicken Rice Bowl takes inspiration from Okinawan cuisine. It incorporates the flavors and ingredients commonly found in Okinawa, such as soy sauce, ginger, and dashi broth. The dish also includes a variety of colorful vegetables, adding a fresh and vibrant element to the recipe. We alse have the original recipe for Tovukli palov, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) dashi broth 4 cups (950ml) dashi broth
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 100g (3.5 oz) green beans, trimmed and halved 100g (3.5 oz) green beans, trimmed and halved
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions for garnish Chopped green onions for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, grated ginger, and minced garlic. Add the chicken pieces and marinate for at least 30 minutes.
2. 2.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
3. 3.
   In a large pot, bring the dashi broth to a boil. Add the rinsed rice and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
4. 4.
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Remove the chicken from the marinade, reserving the marinade for later. Stir-fry the chicken for 5-6 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the julienned carrot, sliced bell pepper, and halved green beans. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender.
6. 6.
   Return the cooked chicken to the skillet with the vegetables. Pour in the reserved marinade and cook for an additional 2 minutes, allowing the flavors to meld together.
7. 7.
   To serve, divide the cooked rice among bowls. Top with the chicken and vegetable mixture. Garnish with chopped green onions.

Treat your ingredients with care...

• Chicken — Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat and enhance its tenderness.
• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Dashi broth — If dashi broth is not available, you can substitute it with chicken or vegetable broth for a similar umami flavor.
• Vegetables — Stir-fry the vegetables until they are crisp-tender to retain their vibrant colors and maintain a slight crunch.
• Green onions — Use fresh green onions for garnish to add a pop of color and a mild onion flavor to the dish.

Tips & Tricks

• For a spicier kick, add a dash of chili flakes or a drizzle of sriracha sauce to the chicken marinade.
• Customize the vegetable selection based on seasonal availability and personal preference.
• To make the dish more colorful, use a mix of different bell pepper colors, such as red, yellow, and orange.
• Add a fried egg on top of each serving for an extra protein boost and a creamy touch.
• Serve the Okinawan Chicken Rice Bowl with a side of pickled vegetables for a tangy contrast.

Serving advice

Serve the Okinawan Chicken Rice Bowl hot, straight from the skillet, for the best flavors and textures. Garnish each bowl with a sprinkle of chopped green onions for a fresh and aromatic touch.

Presentation advice

To enhance the presentation, arrange the colorful stir-fried vegetables and chicken on top of the fluffy rice bed. Drizzle a little extra soy sauce or teriyaki sauce over the dish for an attractive glaze.