Ernest Reynoso Gala


Magnolia chicken nuggets teriyaki
by Ernest Reynoso Gala


1 250g Magnolia Chicken Nuggets, fry until golden, set aside

For the teriyaki sauce:
1/4 cup Star margarine
1 tsp. crushed garlic
1/4 cup each of soy sauce (Kikkoman) and sugar
1 tbsp. rice wine (mirin or any)
1 cup water mixed with  1 tbsp. AA Cassava (tapioca) starch
1 tbsp. sesame oil
1/4 tsp. pepper

For garnish:
1/4 cup chopped spring onions
2 tbsps. sesame seeds


Prepare four bowls with 1/2 cup (each) cooked rice.

For the sauce, add Star margarine and garlic in a saucepan. When garlic is brown, add remaining ingredients and stir until boiling and shiny.

To serve: Put cooked chicken nuggets on top of rice. Top with teriyaki sauce, spring onions, and sesame seeds.

Note: 250g fish cakes or squid balls may also be used.


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