It’s pretty early in the month, but I already know there’s going to be nothing as good as this on my plate for the rest of July. It was supposed to be a weekday meal for us, something to whip up after a long day, but we have had this dish three times during the past week and I’m still crazy about it. I haven’t come up with a name for it, but it is strongly inspired by bibimbap, the Korean dish. (Actually, now that I read about bibimbap from Wikipedia, I think it’s pretty safe to say that the dish is exactly that. Bibimbap. What a fun word.)
So let’s just call it Chicken & Mushroom Bibimbap. That will do.
So here’s what you’ll need for it (meal for 2):
2 boneless chicken thighs
125 g Chestnut mushrooms
1 Bok Choy
90g Brown rice
2 Fried eggs
And for the sauce(/marinade):
1 tsp(/tbsp) Red Curry paste
1 tbsp Light soy sauce
1/2 tbsp Toasted sesame oil
1 tbsp Rice vinegar
1/2 tbsp Sesame seeds
I started preparing the dish on the night before, by putting the chicken thighs in a marinade. The marinade was basically the same as the sauce, but instead of using a teaspoon of red curry paste, I used a tablespoon of it. You just rub the thighs with the marinade and put it in the fridge.
Start cooking the rice. Just follow the instructions on the packet, and drain the rice once it’s done.
Prepare the sauce by mixing all the ingredients together.
Cut the marinaded chicken thighs into pieces and fry them in a little sesame oil. Set aside.
Shave two carrots into ribbons and separate the leaves of one bok choy. Stir fry the mushrooms in a little sesame oil and add the bok choy leaves.
Spoon the brown rice into two bowls and place a fried egg in the middle of them both. Put some sauce on the sides, on top of the rice. Add the chicken, mushroom, bok choy and carrot around the egg. You can add some sesame seeds to decorate.
Go ahead and try it on the weekend! I warn you though, it’s a bit spicy.
Enjoy your weekend guys!