Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Wash and dry all produce. Remove root ends from green onions and discard; then, bias slice. Remove root end from radish and discard; then, grate. Mince or grate garlic. Remove chicken thighs from package; rinse and pat dry.

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Step 2: COOK RICE

Place sushi rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While sushi rice is cooking, begin to sear chicken (Step #3). Note: If the rice has absorbed the water but isn’t fully cooked after 15-20 min; add ¼ cup water, cover and cook for 8-10 min longer.

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Step 3: SEAR CHICKEN

Season chicken with a pinch of salt and pepper. Add to sauté pan and sear over medium heat for 3-4 min per side until golden brown. Remove from pan and set aside. Note: Chicken will not be fully cooked at this time.

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Step 4: MAKE CARAMEL

Reduce heat to medium, add brown sugar and garlic to pan and cook slowly until brown sugar begins to melt, about 2-3 min. Add coconut milk, fish sauce and vinegar, whisk until incorporated and bring to a simmer.

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Step 5: FINISH CHICKEN

Return chicken to pan and cook, simmering for 15-20 min and flipping the chicken thighs every 5 min until sauce has reduced to less than ¼. The sauce will separate and get very sticky, don’t worry that’s what you are looking for. The USDA recommends cooking chicken to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Divide sushi rice between two bowls. Top with chicken thighs and plenty of sauce. Garnish with radish and green onions. Enjoy!