Chicken and avocado rice bowl with yuzu pepper sauce

 

[Ingredients for 4 servings]

* 2 chicken thighs

* 1 avocado

* Salt and pepper to taste

* 1 tablespoon flour

* 1/4 head of lettuce

* 4 bowls of freshly cooked rice

<Marinade>

* 2 tablespoons white wine

* 2 teaspoons honey

* 1 teaspoon salt

* 1/4 onion

<Yuzu Pepper Mayonnaise>

* 1/2 teaspoon yuzu pepper

* 3 tablespoons mayonnaise

* 1.5 tablespoons plain yogurt

* 1 tablespoon pre-made sweet and sour sauce

* Salt and pepper to taste

[Preparation]

* Pierce the thickest parts of the chicken thighs with a fork.

Grate the onion for the marinade, mix it with the other marinade ingredients, and marinate the chicken thighs in it for at least 20 minutes.

- Cut a cut all the way around the avocado lengthwise, including the pit, then twist to separate it into two halves. Insert the corner of the knife into the pit and twist gently to remove it completely. Peel the avocado and cut it into bite-sized pieces.

- Tear the lettuce into bite-sized pieces, soak in cold water, and once crisp, drain thoroughly in a colander.

- Mix together the ingredients for the Yuzu Pepper Mayo.

[Instructions]

1. Lightly coat a frying pan with salad oil (not included in the ingredients list) and heat over medium heat. Place the chicken thighs, lightly drained of the marinade, skin-side down. Once browned, flip them over, cover the pan, and cook for 6-7 minutes. Remove from the pan.

2. Quickly wipe the frying pan from (1), heat 2 teaspoons of salad oil (not included in the ingredients list) over medium heat, and fry the avocado, which has been seasoned with salt and pepper and coated with flour.

3. Cut the chicken thigh into bite-sized pieces, arrange it with the avocado and lettuce in a bowl of rice, and drizzle with the Yuzu Pepper Mayonnaise.