What are the main ingredients in Paul Cluver’s Citrus-Soy Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Paul Cluver’s Citrus-Soy Chicken & Rice?

Calories: 1013, Carbs: 125 grams, Fat: grams, Protein: 48.1 grams, Sugar: 25.3 grams, Salt: 1429 grams

How do I prepare Paul Cluver’s Citrus-Soy Chicken & Rice?

CITRUS-SOY CHICKEN: In a bowl, combine the sweet citrus-soy, the grated ginger & garlic, and seasoning. Set aside. Pat the chicken dry with paper towel. Cut into bite-sized pieces and coat in the cornflour. Return the pan to medium heat with enough oil to cover the base. When hot, fry the chicken until browned, 1-2 minutes per side. Remove from the heat and drain the oil. Add the sweet citrus-soy sauce and a splash of water to the pan with the chicken. Return the pan to medium heat and simmer until slightly thickened, 2-3 minutes. Remove from the heat. FLUFFY RICE: Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CRISPY WONTON STRIPS: Place a pan over high heat with enough oil to cover the base. When hot, fry the wonton strips until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season. SRIRACHA MAYO SAUCE: In a small bowl, loosen the sriracha mayo with water in 5ml increments until drizzling consistency. YUM YUM RICE BOWLS: Bowl up the rice. Top with the chicken & all the sauce and the diced cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the sliced spring onion and the chopped kimchi.

What should be prepared from my kitchen to make Paul Cluver’s Citrus-Soy Chicken & Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Paul Cluver’s Citrus-Soy Chicken & Rice

Name: Paul Cluver’s Citrus-Soy Chicken & Rice
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Two words describe this sweet citrus-soy chicken rice bowl. ‘Yum’ and ‘yum’, Chef! A bed of fluffy basmati rice forms the base in the bowl, which is topped with garlic & ginger, and sweet citrus-soy chicken. Then comes the cooling cucumber, crispy wonton strips, and sriracha mayo drizzle. Finished with kimchi for an extra yum.

Paul Cluver’s Citrus-Soy Chicken & Rice

with cucumber ribbons & crispy wonton strips

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cornflour
Cucumber
Free-range Chicken Mini Fillets
Fresh Ginger
Garlic Clove
Garlic Cloves
Kimchi
Spring Onion
Spring Onions
Sriracha Mayo
Sweet Citrus Soy
White Basmati Rice
Wonton Wrappers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Photo of Paul Cluver’s Citrus-Soy Chicken & Rice

Serves 1

FLUFFY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY WONTON STRIPS
Place a pan over high heat with enough oil to cover the base. When hot, fry the wonton strips until crispy and golden, 30-60 seconds per side. Drain on paper towel and season.
CITRUS-SOY CHICKEN
In a bowl, combine the sweet citrus-soy, the grated ginger & garlic, and seasoning. Set aside. Pat the chicken dry with paper towel. Cut into bite-sized pieces and coat in the cornflour. Return the pan to medium heat with enough oil to cover the base. When hot, fry the chicken until browned, 1-2 minutes per side. Remove from the heat and drain the oil. Add the sweet citrus-soy sauce and a splash of water to the pan with the chicken. Return the pan to medium heat and simmer until slightly thickened, 2-3 minutes. Remove from the heat.
SRIRACHA MAYO SAUCE
In a small bowl, loosen the sriracha mayo with water in 5ml increments until drizzling consistency.
YUM YUM RICE BOWLS
Bowl up the rice. Top with the chicken & all the sauce and the diced cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the sliced spring onion and the chopped kimchi.

White Basmati Rice - 100ml
Wonton Wrappers - 5
Sweet-Citrus Soy - 60ml
Fresh Ginger - 10g
Garlic Clove - 1
Free-range Chicken Mini Fillets - 150g
Cornflour - 10ml
Sriracha Mayo - 1 unit
Cucumber - 100g
Spring Onion - 1
Kimchi - 50g

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY WONTON STRIPS
Place a pan over high heat with enough oil to cover the base. When hot, fry the wonton strips until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
CITRUS-SOY CHICKEN
In a bowl, combine the sweet citrus-soy, the grated ginger & garlic, and seasoning. Set aside. Pat the chicken dry with paper towel. Cut into bite-sized pieces and coat in the cornflour. Return the pan to medium heat with enough oil to cover the base. When hot, fry the chicken until browned, 1-2 minutes per side. Remove from the heat and drain the oil. Add the sweet citrus-soy sauce and a splash of water to the pan with the chicken. Return the pan to medium heat and simmer until slightly thickened, 2-3 minutes. Remove from the heat.
SRIRACHA MAYO SAUCE
In a small bowl, loosen the sriracha mayo with water in 5ml increments until drizzling consistency.
YUM YUM RICE BOWLS
Bowl up the rice. Top with the chicken & all the sauce and the diced cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the sliced spring onion and the chopped kimchi.

White Basmati Rice - 200ml
Wonton Wrappers - 5
Sweet-Citrus Soy - 120ml
Fresh Ginger - 20g
Garlic Clove - 1
Free-range Chicken Mini Fillets - 300g
Cornflour - 20ml
Sriracha Mayo - 1 unit
Cucumber - 200g
Spring Onion - 1
Kimchi - 100g

Download the Recipe

Serves 3

FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY WONTON STRIPS
Place a pan over high heat with enough oil to cover the base. When hot, fry the wonton strips until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
CITRUS-SOY CHICKEN
In a bowl, combine the sweet citrus-soy, the grated ginger & garlic, and seasoning. Set aside. Pat the chicken dry with paper towel. Cut into bite-sized pieces and coat in the cornflour. Return the pan to medium heat with enough oil to cover the base. When hot, fry the chicken until browned, 1-2 minutes per side. Remove from the heat and drain the oil. Add the sweet citrus-soy sauce and a splash of water to the pan with the chicken. Return the pan to medium heat and simmer until slightly thickened, 3-4 minutes. Remove from the heat.
SRIRACHA MAYO SAUCE
In a small bowl, loosen the sriracha mayo with water in 5 ml increments until drizzling consistency.
YUM YUM RICE BOWLS
Bowl up the rice. Top with the chicken & all the sauce and the diced cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the sliced spring onion and the chopped kimchi.

White Basmati Rice - 300ml
Wonton Wrappers - 10
Sweet-Citrus Soy - 180ml
Fresh Ginger - 30g
Garlic Cloves - 2
Free-range Chicken Mini Fillets - 450g
Cornflour - 30ml
Sriracha Mayo - 2 units
Cucumber - 300g
Spring Onions - 2
Kimchi - 150g

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CRISPY WONTON STRIPS
Place a pan over high heat with enough oil to cover the base. When hot, fry the wonton strips until crispy and golden, 30-60 seconds per side. You may need to do this step in batches. Drain on paper towel and season.
CITRUS-SOY CHICKEN
In a bowl, combine the sweet citrus-soy, the grated ginger & garlic, and seasoning. Set aside. Pat the chicken dry with paper towel. Cut into bite-sized pieces and coat in the cornflour. Return the pan to medium heat with enough oil to cover the base. When hot, fry the chicken until browned, 1-2 minutes per side. Remove from the heat and drain the oil. Add the sweet citrus-soy sauce and a splash of water to the pan with the chicken. Return the pan to medium heat and simmer until slightly thickened, 3-4 minutes. Remove from the heat.
SRIRACHA MAYO SAUCE
In a small bowl, loosen the sriracha mayo with water in 5 ml increments until drizzling consistency.
YUM YUM RICE BOWLS
Bowl up the rice. Top with the chicken & all the sauce and the diced cucumber. Drizzle over the loosened sriracha mayo. Scatter over the toasted wonton strips. Garnish with the sliced spring onion and the chopped kimchi.