Posted on May 13 2015
I love this!!! If you have ever tasted the Dragon Bowl at a Browns Socialhouse Restaurant you will like this too. This is a really different looking dish but so delish:-) It took a bit of tweaking of various recipes I found to get what I think is a close copy or almost as good anyway. Here is a link to one that closely resembles what we have below. Thanks Shaleen for any tips or new ideas that it may inspire in tweaking it for your tastebuds. https://bagofflour.com/2014/11/17/browns-dragon-bowl-copycat/
Accessories: Ankarsrum Mixer with the Vegetable slicer.
Quantity: 4 servings
- 2 cups dry Jasmine Rice
- 1 can Coconut Milk
- 2 1/2 cups Chicken Broth
- 1 tsp Sesame or other Oil
- 1/4 head purple cabbage
- 1/2 bunch Bok Choy
- 1 large carrot
- 1 red pepper
- 2 chicken breasts cooked and diced
Spicy Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 tsp honey
- cayenne pepper to taste
- 1/4 tsp minced garlic
- Fresh Ground Black Pepper to taste
- Few shakes of Mango Chipotle seasoning
- 1 tsp Sriracha sauce (I like a little zip in my food so only add if you do to)
2 cups of your favorite Teriyaki Sauce or make your own….
- 1/4 cup soy sauce
- 1 cup water
- 1/2 tsp ground ginger
- 2 cloves minced garlic
- 1/2 cup loosely packed brown sugar
- 2 tbsp. honey
- 2 tbsp. cornstarch
- 1/4 cup cold water
Cook Rice according to directions using Coconut Milk and Chicken stock in place of water. While this is cooking mix together your Yogurt Sauce, heat slightly to melt the honey. I heated this for about 30 seconds just before assembling the dish.
Grate cabbage and carrot with coarsest shredding blade. Dice the pepper and the Bok Choy
For the Teriyaki sauce add all ingredients to a small saucepan except the cornstarch and water. Mix together till well blended and just starts to boil. While this is heating mix together the cornstarch and water to a runny paste. Once sauce is bubbling turn down heat and whisk in the cornstarch mixture till thickened somewhat, remove from heat. Heat the oil and add the cabbage. Just stir fry till braised a bit. Remove and place in a heatproof bowl. Return the pan to heat and add a bit more oil of pan is dry. Add the Chicken, Boy Choy, Carrots and Peppers. Stir fry for a few minutes till veggies are tender. Add the Teriyaki sauce to the vegies.
To assemble: Place 1/4 of the rice in each dish. Place a couple large table spoons of Yogurt Sauce over. Spoon 1/4 of the Chicken mixture over this and then top each with a mound of cabbage. Enjoy. This is a really different combination but tastes so good.
I only needed 2 servings when I made it fresh, so with the remaining I placed each mixture in a separate container and stored in fridge for a couple days enjoying the rest with a good friend for lunch today.