Fried chicken and shrimp with sweet corn, mushrooms and rice
2 servings
35 minutes
Fried chicken and shrimp with sweet corn, mushrooms, and rice is a harmonious blend of textures and flavors inspired by Japanese cuisine. Tender chicken fillet marinated in aromatic yakitori sauce and juicy shrimp create a rich base complemented by the sweetness of corn and the freshness of green peas. Eggs add creaminess to the dish, while a light soy sauce enriches it with subtle umami notes. Everything is cooked in a hot wok, making the flavor particularly intense. This dish is a true delight that can elevate both an everyday dinner and a special evening.
1
In a bowl, mix the chicken with yakitori sauce by hand for a few minutes. Let it marinate for 30 minutes. Cut the chicken into diagonal strips, saving the marinade.
- Boneless chicken legs (thigh fillet): 200 g
- Yakitori sauce (tare): 2 tablespoons
2
Heat the wok over medium heat for 1-2 minutes until it smokes, then add vegetable oil. Add shrimp, corn, chopped peas, sliced mushrooms, and green onions, then add chicken, mix well, and fry over medium heat for 5 minutes until the chicken is cooked. Add lightly beaten eggs and fry until they are cooked.
- Vegetable oil: 2 tablespoons
- Cooked peeled prawns: 8 pieces
- Canned sweetcorn: 2 tablespoons
- Snap peas: 5 piece
- Spring onion: 2 stems
- Boneless chicken legs (thigh fillet): 200 g
- Chicken egg: 2 pieces
3
Meanwhile, cook the rice in boiling water. Drain and rinse under cold water.
- Rice: 50 g
4
Put the rice in the pan. Add salt and soy sauce and cook until the rice is heated. Divide into 2 bowls.
- Rice: 50 g
- Salt: to taste
- Light soy sauce: 2 tablespoons