Eel Poke Bowl

Name: Eel Poke Bowl
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 1 strip Minzheng Grilled Eel with Sauce; 150 g Chicken thigh meat; to taste Mixed grains rice; 1 piece Egg; 1 piece Cherry tomato; 1 small piece Carrot; to taste Sweet corn kernels; to taste Chinese Seagrass; for garnish, replaceable Cashew; a pinch white sesame; a pinch Black pepper; 1 spoon light soy sauce; 1 spoon Oyster sauce; 1 spoon cooking wine; a pinch Sugar; a pinch Salt

Japanese-inspired poke bowl on a multigrain rice base with glazed kabayaki eel, crispy pan-seared chicken thigh and teriyaki-style soy glaze for layered sweet-savory richness.

20 minNewMedium Staple Food Boil Savory & Sweet

Instructions

1
Cook a bowl of mixed grains in advance as a base, with the choice of grains according to your own preference.
2
After thawing Minzheng grilled eel at room temperature, heat it for 3 minutes and cut into pieces for later use.
3
Cut the chicken thigh meat into small pieces, and marinate with salt and black pepper for 10 minutes.
4
Heat oil in a pan, add the chicken thighs with the skin side down, pan-fry over medium heat for 8 minutes, then flip and fry for another 5 minutes.
5
Pour in the sauce mixed with light soy sauce, oyster sauce, cooking wine, and sugar, simmer over low heat until the sauce thickens, then remove the chicken legs and set aside.
6
Take another pot, add water, put the eggs in and heat over low fire. When the water boils, simmer over low heat for 3 minutes, then turn off the heat and soak for 5 minutes to make soft-boiled eggs.
7
Start plating! First, spread rice at the bottom of the bowl, then layer the chicken thigh, eel, corn kernels, Chinese seaweed, shredded carrots, halved cherry tomatoes, and a soft-boiled egg. Finally, sprinkle with white sesame seeds and garnish with cashews.