Good Lifestyle

Think of Poke (pronounced Poh-Keh) as piled up Jam-Box based on sushi-bento in a bowl. Instead of trapping with sticky rice, this Hawaiian delicacy allows you to combineMetabolism of protein-doping Like tuna and salmon with a filling filled with fiber as the lawyer, grated carrots, cucumbers, edamame and seaweed salad. While the Trendy bowl makes for a delicious and balanced lunch, door Dashing at your desk on the regular can be really expensive, quite fast. To help you master the EAT this homologating meals at home, we asked for help fromClaudia Sidoti, Chef and recipe developer toHellofresh. Below, it shares exactly how to make a bowl of pike restaurant worthy in the comfort of your own kitchen and the budget.

How to prepare a bowl poke at home

Before you try your hand at home, consider these tips approved by leaders. Sidoti optots for seafood like firm tuna, salmon, shrimp, swordfish or scallops, as they easily absorb the flavor without falling into pieces. But if you are uncertain about the cross-contamination of raw seafood or just do not have access to quality sushi fish at your local supermarket, chicken is also rich in protein (and more accessible) choice.

Then it's time toChoose a carbohydrate. Sidoti admits that Jasmine Riz is his favorite, but any kind of rice works well. "The white rice seasoned with rice wine vinegar, or brown rice work as well. If you prefer to avoid carbohydrate content, try using salad, zucchini ribbons, or even rice cauliflower for a delicious alternative! Now that you are familiar with the basics, let's go to make recipe bowl poke chicken sidoti

Hawaiian chicken poke bowl recipe

Ingredients

1 ginger thumb
2 green onions
4 ounces pineapple
1/4 cup of grated coconut (contains nuts)
3/4 cup of jasmine rice
10 ounces fried chicken to Chinese
1 lime
2 tablespoons of soy sauce
1 tablespoon Thai pepper
4 ounces of grated carrots
4 tablespoons of sour cream
1 teaspoon Sriracha
1 oz of cashew nut crunch of coconut

How to do it

1. Wash and dry all the products. Peel ginger, then finely chopped or grill until you have two teaspoons (you will have extra). Trim, then finely the green slice onions separating the greens and the whites. Drain pineapple on a small bowl, booking the juice. Carslely chop the cashew nuts.
2. Heat a large saucepan over medium-high heat (use an anti-adhesive stove if you have one). Add the grated coconut, from time to time TOSSING, until slightly golden, one to three minutes. Set aside a plate to cool.
3. Melt a tablespoon of butter in a small saucepan over medium-high heat. Add the whites of green onions, rice and half of the ginger. Cook, stirring, until the rice is slightly grilled, about a minute. Pour 3/4 cup of water; Season with salt. Bring to a boil, then cover, lower the fire and simmer to reduce. Cook until tender, nine to 11 minutes. Keep the heat covered until the meal is ready.
4. Heat a large fillet of oil over medium-high heat in the pan used for coconut. Add the chicken; Season with half a teaspoon of sugar, salt and pepper. Cook, stirring occasionally until it brown, about seven minutes. Transfer to a medium bowl. Heat a fillet of oil in the same pan again over medium heat, add the pineapple pieces and cook, from time to time TOSSING, until they are slightly blackened, one to two minutes. Transfer to a bowl with the chicken and mix.
5. Coriander, then trimester. Chile is finely (remove the ribs and seeds for less heat) and keep them aside. Incorporate the soy sauce, the juice of two quarters of lime, the remaining ginger, and a teaspoon of sugar in a bowl with the pineapple juice. The carrots in a medium bowl. Pour half of soy vinaigrette and mix the carrots to coat. In another small bowl, mix the sour cream, Sriracha, a semi-teaspoon of sugar, a net of oil, and a teaspoon of water. Rice stir with a fork, then incorporate the lime zest. Season with salt.
6. Divide the rice between the bowls, pushing to the side. Mound carrots next to rice, followed by the chicken mix. remaining spoon pineapple vinaigrette on. Garnish with coconut and cashew nut. Pour a net of cream Sriracha. Garnish with pepper leaves, green onions and taste. Serve with the rest of the lime.
7. Komo I Ka! (It's "enjoy" in Hawaiian.)

Eating this! advice

If you opt for a sashimi-based bowl at home, make sure the fish is free of bone, skin, and scales, Sidoti reminds us. "Cut the fish into clogged pieces, about 1/4 to 1/2". Do not put the sauce or marinade too early, otherwise the acid begins to decompose the fish. I like throwing in the dressing about 15 to 30 minutes before serving ".

You can also make veggie poke bowls if you are vegetarian or vegan. Grounds such as cucumber, Nori and zucchini ribbons are large additions, as well as herbal proteins, such as Edamame and Nuts, you can even add marinated vegetables for probiotics. The options are really endless. For tasty and tasty meals, do not miss these 20 quick and easy dinner recipes .