Recipe by @laninavalenciana: Chicken and ribs rice with teriyaky sauce
RECEPI OF "La niña valenciana"
The Valencian girl offers us her most ingenious gastronomic ideas for rice and paellas, whether through her catering service for events or in a restaurant.
A Valencian in Granada, shares his love for paella while devising new recipes to add to the menu and stomach of his diners.
Follow and discover his innovative recipes on his Instagram @laninavalenciana.
Preparation time: 29 minutes (Paella) 4 hours (Meat marinade), Cooking time: 16 minutes, 6 People
INGREDIENTS:
| 450gr of meaty pork rib | 1 kg of chicken wings |
| 1/2 kg Flat green bean | 2 veal bones |
| 150 gr mushroom | 5 tomatoes |
| 4 garlic | 80 ml Extra virgin olive oil |
| 20 ml sesame oil | Soybeans |
| Teriyaki sauce | LEE HUM KEE Hoisin Sauce |
| 600 gr rice sendra | Japanese gin |
| Paprika |
For the broth:
| 1 tsp sweet chilli | 3 tsp mayonnaise |
| 1 tsp siracha | 1 tsp honey |
| 1 crushed garlic | Small splash of shusi vinegar |
TIME TO PERFORM EACH STEP
| Â 1- Heats the oil | 2 Minutes |
| 2- Sauté the meat | 4 Minutes |
| Â 3- Stir-fry green beans and mushrooms | 5 Minutes |
| 4- Bone marking | 5 Minutes |
| 5- Assembly | 2 Minutes |
| 6- Prepare sofrito | 5 Minutes |
| 7- Add water | 2 Minutes |
| 8- Include and distribute the rice | 2 Minutes |
| Â 9- Cook the rice | 16 Minutes |
| 10 - Let it rest and add the hot sauce | 2 Minutes |
| Total: | 45 Minutes |
STEP BY STEP
MARINATE THE MEAT AND ADD THE OIL TO THE PAELLA PAN
We start this recipe with something a bit unusual for making rice: we pair the meat we are going to use. We will need 1 tsp of teriyaki, 1 tsp of hoisin, 1 tsp of olive oil (to integrate), 1 garlic cut very finely, 1 pinch of salt and 3 tsp of soy. With all this, we integrate and let it rest in our refrigerator for at least 4 hours.
With our chicken marinated, it is time to pour the oil into the paella pan, plus a drizzle of sesame oil.
SAUTÉ THE MEAT AND THE GREEN BEANS
Once the oil is hot, add the meat and fry it very well.
Remove the meat to the sides once fried and introduce the green beans.
ADD THE MUSHROOMS AND MARK THE BONES
After the green beans, add the mushrooms. Remember to reserve some of the mushrooms for decoration.
Remove the vegetables at the ends and mark the veal bones, then remove them from the sides as well.
FLAMBÉ AND SOFRITO
With great skill and taking care not to burn our eyebrows, we flambé with a splash of gin.
Add the crushed tomato with garlic and once reduced, add the sweet paprika.
ADD SOYBEANS AND WATER
Let it all integrate, then add a dash of soy and a little bit of housin.
Sofrito ready, time to pour the water, in this paella, we have used 3 liters of water for each 1 kg of rice.
COOKING AND DECORATING TIME
We start with high heat, meanwhile, we take the opportunity to correct salt. Use the first minutes to distribute the rice throughout the paella, in the same way, you can rectify teriyaky and soy sauce until you get your perfect point. When we reach 11 minutes, we decorate with the mushrooms. Once the 16 minutes of cooking are over, we allow 2 minutes of rest. If you are brave, you can finish this rest by decorating with the spicy sauce.
Having followed these steps, you will have a rice with ribs and chicken teriyaky style, let it not be said that oriental food does not succeed in Europe. Time to sink your teeth into it and enjoy this fusion of flavors, rice cooks!
TECHNICAL EQUIPMENT:
Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.
- 1- Paella pan
- 2- Burner for paella pan
- 3-Â Tripod for gas burner
- 4- Gas regulator
- 5- Gas cylinder
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