Rice

Instructions

1. Place skillet over medium-high heat. Add vegetable oil and butter. When butter is melted add onion and bell peppers. Cook for about 5 minutes.
2. Add 3 tbs ponzu, 1 tbs chili garlic sauce and a pinch of pepper and onions. Cook until onions have softened. Spoon onions and peppers into a bowl for later.
3. Place wok or skillet over high heat. Add vegetable oil. When hot – add the chicken. Cook for 3 minutes.
4. Add beer, 1 tbs chili garlic sauce, 3 tbs ponzu sauce and 1/4-1/2 tsp fish sauce. Cook until the liquids have reduced to about 1/4 cup.
5. Add zucchini. Cook until the zucchini tastes al-dente but delicious to you.
6. Add the onion and garlic from the bowl – mix and cook for 2 minutes.
7. Add the rice and mix over heat for 1 minute.
8. Take off the heat. Plate it. I use bowls to place the rice on the plates – because you can leave the bowl on to keep it hot while you make a sauce.
9. Place skillet used to cook the buffalo chicken on high heat.
10. Add mirin, 1 tbs chili garlic sauce. Stir furiously as the mirin boils off.  After 2 minutes of having the mirin furiously boil.  Add 2 tbs butter.  Continue stiring furiously.  Add 1/4 cup chicken stock.  Continue to let the liquid boil off.  When the liquid is holding to the spatula or spoon and looks like molasses take it off the heat.
11. Add chopped tomato and basil on top off the rice and plate.
12. Spoon the mirin sauce over the rice and on the edge of the plate (to allow people to dip their rice into the sauce).