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
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.