Chicken Teriyaki - basmati rice

Weight of one portion

490 g

Weight without side dish

240 g

Weight of one portion (g) +-10 %

Allergens

1a, 6, 11

Materials

Garlic4 g
Spring onion7 g
Shimichi Togarashi Seasoning0,1 g
Mirin wine10 ml
Kikkoman soy sauce15 ml
Superior Dark soy sauce25 ml
Yellow pickled radish10 g
Tomatoes30 g
Sesame seeds black1 g
Solamyl10 g
Sugar15 g
Chicken breast150 g
Oil10 ml
Salad mix30 g
Ginger4 g

Kalorické tabulky

Main Course
Side Dish
Energy Fats Carbohydrates Protein
Meal with recom. side dish 3478 kJ 14,30 g 126,32 g 49,37 g
Food without side dishes 1816 kJ 13,04 g 40,07 g 39,14 g

Description

Tenderize the chicken, salt and pepper, fry in a small amount of oil until golden. If necessary, cook the meat in a combi oven. Prepare the Teriyaki sauce: finely chop the garlic and ginger, fry in oil until golden brown, add kikkoman soy sauce, mirin wine, water, season with sugar, tongarashi spices and cook. Before the end of boiling, thicken the sauce with solamyl. Serving: prepare a vegetable salad from finely chopped vegetables, place thinly sliced meat on the salad, pour over Teriyaki sauce, sprinkle with sesame seeds, chopped spring onion.

List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof