Yakitori and Rice Pie
This one may seem a little out there when thinking of pies.
While searching through my Food Lover’s Companion for ideas for my “Y” post I found “yakitori”, which is a Japanese term for grilled chicken. And the idea for this pie came to me.
The “crust” is formed from cooked jasmine rice that is pressed into a pie pan and then baked.
The filling consists of grilled, marinated chicken over a layer of sautéed snow peas and garlic.
I just completed this pie tonight so it was also my dinner. I love teriyaki flavor so I knew I would like it, and hopefully the family will enjoy too.
Yakitori! Yakitori! Yakitori! (said like, “Sock it to me! Sock it to me!” in Aretha Franklin’s ‘Respect’.)
Yakitori and Rice Pie
- 3/4 cup soy sauce
- 3/4 cup chicken stock
- 3/4 cup mirin or rice wine
- 5 cloves garlic, divided
- 1/2 cup onion, diced
- Wooden skewers
- 1-1/2 pounds boneless chicken breast
- 3 cups long-grain Jasmine rice
- 1 egg, beaten
- 2 cups snow peas, washed, trimmed and sliced in half
- 1 tablespoon vegetable oil
- 1 tablespoon chopped chives
- In a medium saucepan, combine the soy sauce, chicken stock and mirin. Stir in the diced onion. Mince three of the garlic cloves and stir these in as well.
- Bring everything to a boil over medium high heat and simmer for two minutes. Remove from heat and allow the mixture to cool completely. (This marinade can be done ahead of time and refrigerated overnight.)
- Rinse the chicken breast and pat dry. Cut the chicken into 1″ pieces.
- Place the chicken into a large dish. Pour 1-3/4 cups of the cooled marinade over the chicken. Stir to coat the pieces. Cover the dish with plastic wrap and place in the fridge to marinate for one hour.
- Meanwhile, submerge the wooden skewers in a water-filled dish and allow them to soak for one hour.
- Slice the remaining two cloves of garlic into slivers and then roughly chop. Set aside.
- Preheat the oven to 375° F. Butter the bottom and sides of a 9-1/2″ pie or quiche dish.
- In a medium bowl, mix together the beaten egg with the rice. Spread the rice mixture in the buttered dish, pressing it into place along the bottom and up the sides of the dish to create a shell. Cover with foil, pressing the foil down along the surface of the rice. Bake for 25 minutes until the crust is set. Remove from the oven and leave foil on to keep it warm.
- While the crust is baking, remove the chicken pieces from the marinade and thread onto the soaked skewers.
- Grill the kabobs over medium heat, turning once, for 7-8 minutes or until cooked through. Place the cooked kabobs on a plate and cover with foil to keep them warm.
- Heat the vegetable oil in a sauté pan over medium heat. Add the snow peas into the pan and stir to coat. Saute over medium heat for 3 minutes. Add in the chopped garlic and sauté for 1-2 minutes more. Remove the pan from the heat just as garlic starts to brown.
- Heat the remaining 1/2 cup of marinade in a saucepan until hot.
- Remove the foil from the rice crust and place the snow peas/garlic mixture in a layer over the bottom. Remove the chicken from the skewers and add to the hot marinade in the pan – stir to coat, then spoon chicken into crust over the snow peas. Drizzle any remaining marinade over the top. Garnish with the chopped chives. Serve immediately.
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