Teriyaki Chicken Rice (Inspired by the Changi Airport)

Name: Teriyaki Chicken Rice (Inspired by the Changi Airport)
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: Mains
Ingredients: 580 g Japanese Short Grain Rice; 1/8 tsp Blue Food Colouring; 1/4 tsp Yellow Food Colouring; 60 ml Japanese Rice Vinegar; 2 Tbsp Sugar; 1/2 tsp Salt; 580 ml Water; 8 Chicken Wings; 3 Tbsp Light Soy Sauce; 3 Tbsp Mirin; 2 Tbsp Sugar; 200 ml Water; 1 Broccoli; 1/2 Japanese Seaweed; 1/4 Japanese Cucumber; 4 Cherry Tomatoes; 1/2 slice Soft Processed Cheese; 1/2 Orange; 2 Tbsp Roasted Sesame Sauce

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Level

moderate

Cooking

20 min

Preparation

60 min

Ingredients

Servings

Rice
Japanese Short Grain Rice	580 g
Blue Food Colouring or butterfly pea flower extract	¹⁄₈ tsp
Yellow Food Colouring or turmeric	¹⁄₄ tsp
Japanese Rice Vinegar	60 ml
Sugar	2 tbsp
Salt	¹⁄₂ tsp
Water	580 ml
Teriyaki Chicken
Chicken Wings	8
Light Soy Sauce	3 tbsp
Mirin	3 tbsp
Sugar	2 tbsp
Water	200 ml
Garnishing
Broccoli small floret, chopped	1
Japanese Seaweed toasted	¹⁄₂
Japanese Cucumber	¹⁄₄
Cherry Tomatoes	4
Soft Processed Cheese	¹⁄₂ slice
Orange cut decoratively	¹⁄₂
Roasted Sesame Sauce	2 tbsp

How to cook

Prepare the Rice

Wash and cook the rice in the following portions:
White rice: 435g of rice, 435ml of water
Pastel blue rice: 70g of rice, 70ml of water, blue food colouring
Bright yellow rice: 70g of rice, 70ml of water, yellow food colouring
Add rice vinegar, sugar and salt to a pot and heat just until sugar is completely dissolved. Allow to cool.
Once rice is cooked, add in cooled vinegar solution.

Prepare the Teriyaki Chicken

Fry sugar over medium heat for 8 minutes or until it becomes sticky and caramel-coloured. Glide chicken wings around pan until evenly coated. Add light soy sauce and water. Cover and let simmer for 15 minutes or until the sauce thickens.
Add mirin and turn the wings over, then continue to cook for 3 minutes or until the sauce becomes sticky.

Decorating

Steam the broccoli until soft.
Shape the Japanese rice against the image to form the control tower and clouds. Wrap some rice in cling film and compress it lightly to form a ball, then shape into desired elements.
To create ‘aeroplanes’, separate the drumlets, mid wings and wing tips. Use the mid wing as the body of the aeroplane, and the wing tips as the aeroplane wings. Use a toothpick to prop up the wing in the foreground. Cut out small cheese squares for windows.
Cut the Japanese seaweed according to the image to add details to the control tower.
Plate the ingredients to form the Changi Airport scene.