Sweet Sesame Chicken with Steamed Rice

Ingredients
3 whole boneless chicken breasts
Marinade
2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil
Sauce for Sesame Chicken
1/2 cup water
1 cup chicken broth
1/8 - 3/4 cup vinegar (depending on how sweet you want the sauce; for a sweeter sauce reduce the amount of vinegar)
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)
2 tablespoons toasted sesame seeds
3 1/2 - 4 cups peanut oil for deep-frying
Preparation
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.
To prepare the sauce: mix together all of the sauce ingredients.  Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep- frying the chicken.
To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.
Just before you are finished deep-frying, bring the sauce back up to a boil.
Place the chicken on a large platter and pour the sauce over.  Sprinkle with sesame seeds.
Serve the Sesame Chicken with rice.
Serves 3 - 4, or 5 - 6 as part of a multi-course meal.

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Quick Cooking Tuna Steaks Sesame Nori rice, no noise

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Tuna is a popular fish served as sashimi or sushi, but also very tasty if cooked slightly. In this recipe, the tuna steak coated with sesame seeds and crispy fried until the crust is golden, nutty taste to bring out the sesame tuna rare in the middle. It 's a great way to enjoy a well cooked rare tuna inside with its original flavor.

Preparation of ingredients

-4x 200g tuna steaks
115g sesame seeds-
200 g of medium grainRice
peanut oil-60ml

Mix sauce rice

2 tablespoons rice vinegar / -2.1
-1 Spoon of mirin
-1 C. teaspoon sugar
-1 / 4 c. teaspoon salt

1 sheet nori, finely chopped

wasabi mayonnaise

Japanese Mayonnaise 125g
-2 DC wasabi paste
Mix mayonnaise, wasabi and Japanese in a small bowl

pickled ginger, to serve

Serves 4

Cooking direction

Cover the tuna loin with sesame individualSeeds, pressing to coat. Have you kept in the refrigerator until it is necessary to maintain freshness.

rice until water runs clear, then the wash water in a saucepan with 500 ml. simmer to a boil, covered, for 10-12 minutes. Turn off the heat and leave covered for 5 minutes. You can also cook sequence with a rice cooker will automatically control the heating. While the rice is hot, pour over the rice vinegar combo, mirin, sugar and ¼teaspoon salt. Stir with a fork to loosen the grains, then add the shredded nori. Keep warm.

Heat oil in a large pot, add the tuna steaks and cook for 1-2 minutes per side or until sesame seeds are golden and crisp. The tuna should still be a bit 'pink in the nucleus. Drain on paper towels.

Scoop rice into four easily 125ml greased bowl or cup, push down lightly on each plate, then invert and remove the shell.

Serve the tuna with noriWith a little 'wasabi paste and rice on the side. Garnish with pickled ginger.

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