300g skinless chicken breasts - cut to bite-size chunks
120g zucchini - chopped
1 green belle pepper - chopped
3 garlic cloves - finely chopped
- Ingredient A -
2 tbsp olive oil
- Ingredient B -
1 chicken stock cube (10g)
1 1/2 tsp kosher salt
1 tsp honey
1 tsp soy sauce
90g heavy cream
40g grated cheese
pepper to taste
1. Heat the olive oil and butter (A) in a frying pan over medium heat and add the garlic, fry until fragrant. Add chicken and zucchini, cook on a gentle heat until soft. Add the rice and stir well for a further minute.
2. Add ingredient B and simmer until the rice is tender about 30 minutes. Then add heavy cream, stirring continuously and cook for a few minutes more.
3. Remove the heat and sprinkle the cheese and pepper (to taste).
1.In a bowl, add all the ingredient A and knead them well to combine evenly by hand.
2. Heat the vegetable oil in a fry pan, and shape the portion with your hands into a patty about 8 cm in diameter. Place the patty onto the pan over medium high heat. Cook both sides until lightly browned. Then simmer (for about 15 mins) with a lid over gentle heat.
3. Transfer the burger to the plate. Wipe out the frying pan to get rid of any scorch mark and add all the sauce ingredient. Bring it to a boil, remove from the heat.
1. In a frying pan, fry the bacon over a low-medium heat until crisply, but not burned. Drain the bacon on the paper towels. Let it cool and set aside.
2. Wipe out the frying pan to get rid of any bacon fat and heat the sesame oil over a low-medium heat and fry sesame and katsuo for about 1 to 2 mins. Add the all ingredient "A", continue stiring to season evenly. Let it cool.
3. Process the fried bacon until finely ground in a food processor and mix with the sesame mixture (which you made at #2).
4. Add nori and mix. Transfer to a jar with a tight fitting lid.
1. First we do the filling. In a large bowl, add all the ingredient A and then knead them until the mixture becomes sticky like paste.
2. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Make pleats on one side, then fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
3. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom.
4. Add hot water (about 100ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.