I decided to play around with sweeteners today for this recipe and came up with a barley malt syrup. Originally, I wanted to use molasses but I ran out of that so I ransacked the fridge and found this old thing lying around – why not right?

First came the taste test…and WOW! I could eat this thing by the spoonful! Barley malt syrup has a nice light bitter flavour, a lot less earthier than molasses – oh and it’s sweet, but not too sweet! The texture of this was quite thick – a lot thicker than honey or molasses so I’d recommend watering it down with a bit of water to use this.

 

Note: I do have an affiliate link to this book, but I wouldn’t put it up if I didn’t absolutely love, highly recommend it or something I wouldn’t buy myself 🙂

 

Barley Malt Sriracha Chicken with Garlicky Mushrooms

 

This is definitely something I’d recommend you buy to try at least once. Such a versatile ingredient that can be used in marinades, salads and meats (see it coming up more in my future recipes!)

 

Barley Malt Sriracha Chicken with Garlicky Mushrooms

 

I decided to make a spicy sweet chicken with this new found thing and I was not disappointed. If you like sweet and spicy chicken then check out this recipe! (you can omit the lemons but I find that the lemons add another dimension of flavour so I decided to keep this in)

 

You can use any cut of chicken meat for this. I just decided to use drums because it was an easy peasy dinner option.

 

Barley malt syrup can be a tad tricky to find (I found mine in the ‘healthy’ organic section of the grocery store.  If you can’t find it, you can substitute that with honey or molasses. I’d go with a more darker honey since it has a more rich flavour.

 

Barley Malt Sriracha Chicken with Garlicky Mushrooms

 

I love mushrooms! I love garlic! Put it together and you got a super easy side for any meal! In this case, a rice bowl! I made this a bit saucy but this is only because I love sauce on my rice. You can thicken or keep your sauce runny or even reduce this sauce.

 

Don’t forget to put in the garlic near the end. As much as I love infusing the garlic in the oils in the beginning I find that cooking on a higher heat (especially if it takes a while to brown) will burn the garlic and burnt garlic is gross – bitter and yuck.

 

Barley Malt Sriracha Chicken with Garlicky Mushrooms

 

When you assemble the bowl, fry up an egg and toss it on top! Why? Because a runny egg makes any rice meal better. I swear it really does. There’s something about the rich yolk combined with the rice that gives you a nice saucy flavour. There I go again with the sauce!

 

Barley Malt Sriracha Chicken with Garlicky Mushrooms

 

Let us know if you made this recipe with #pupswithchopsticks! We’d love to see what tweaks or changes you added to it!

Barley Malt Sriracha Chicken with Garlicky Mushrooms
5 from 1 vote
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Barley Malt Sriracha Chicken & Garlicky Mushrooms Rice Bowl
Prep Time
15 mins
Cook Time
1 hrs
Total Time
1 hrs 15 mins
 

A spicy grilled chicken sweetened with barley malt syrup on a bed of garlicky mushrooms and rice, all in one easy to eat bowl.

Course: Main Course
Cuisine: Chinese
Author: Pups with Chopsticks
Ingredients
Barley Malt Sriracha Chicken
  • 8 chicken drums
  • 3 tbsp barley malt syrup (can substitute with honey or molasses)
  • 3 tbsp sriracha
  • 1/4 cup hot water
  • 1 wedge of lemon (1/4 of a lemon)
  • salt
  • pepper
Garlicky Mushrooms
  • 4 cloves of garlic (minced)
  • 1 tbsp butter
  • 5 cups mushroom (sliced)
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 1 tsp sugar
Instructions
Barley Malt Sriracha Chicken
  1. Combine barley malt syrup, sriracha and lemon juice and water together to create a sauce and put aside later for the final glazing on the chicken

  2. Season the chicken with salt and pepper

  3. Grill chicken for about 45 mins or until meat juices run clear

  4. Brush on a few layers of the sauce onto the chicken once it is cooked. Keep an eye out on it to make sure it doesn't burn! The sugars in the sauce burns quickly from the BBQ heat

Garlicky Mushroom
  1. Chop up the garlic finely

  2. Combine soy sauce, sugar and water and set aside for later

  3. Add a few teaspoons of oil and a pat of butter into a pan and turn the stove on to medium/high heat

  4. Add in the mushrooms and cook them until they are brown

  5. Add in garlic. (The garlic is put in near the end so it doesn't get burnt from high heat)

  6. Cook for another 5-8 mins

  7. Add in the sauce mixture you previously combined

  8. Mix 1/4 cup of cold water with 1 tablespoon of cornstarch in a little bowl to form a thickening agent and add it to the sauce. Keep mixing until the sauce thickens.

    (It is important that the water is cold and that you mix the starch slurry in a separate bowl before adding it to the sauce, so the cornstarch doesn't clump up.)

Assembling the Bowl
  1. Fry up an egg! Because eggs make everything better. Always.

  2. Scoop some rice in a bowl

  3. Ladle on the mushroom and sauce onto the rice

  4. Add a chicken or two or three (no one is counting)

  5. Top it off with a fried egg and some chives

  6. Voila! It is done! Enjoy!

Recipe Notes

Tip: Always mix cornstarch with cold water, this is so the corn starch doesn't clump up into a ball of goop.

Tip: Pre-mix the cornstarch slurry in a seperate bowl before adding it to the sauce to thicken it (or you can add the slurry water into the sauce itself to save yourself a step!)

 

 

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4 thoughts on “Barley Malt Sriracha Chicken with Garlicky Mushroom Rice Bowl”

  1. I love this delicious dish, with rice and drumsticks, simple to make by following your recipe. GREAT! Bravo

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