Rethennon Sitia Recipe

Rinse and soak

Rinse the short-grain rice under cold water until the water runs mostly clear (2–3 minutes). Rinse the pearled barley as well. Drain both and let them sit for 10 minutes.

Cook the grains

In a medium heavy-bottomed pot, combine the rinsed rice, barley, 3 cups of stock and 1 cup water. Add 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Cover and cook 18–22 minutes, or until rice and barley are tender and liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Marinate chicken

While the grains cook, toss chicken pieces with 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon black pepper and the miso. Let rest for 10–15 minutes.

Pan-sear chicken and tofu

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add marinated chicken in a single layer (working in batches if needed). Sear until golden and cooked through, 4–6 minutes, turning once. Transfer to a plate and tent with foil. In the same skillet add 1 tablespoon neutral oil, add tofu cubes and sear until all sides are lightly browned, 3–4 minutes. Remove and keep warm with the chicken.

Soft-boiled eggs

Bring a small pot of water to a gentle boil. Add 2 eggs and cook for 6–7 minutes for soft but set yolks. Immediately transfer eggs to an ice bath for 3 minutes, then peel and halve. Season the cut surfaces with a pinch of salt and a few drops of soy sauce.

Finish protein seasoning

Whisk remaining 2 tablespoons soy sauce, fish sauce, brown sugar (or honey) and a splash (about 1 tablespoon) of stock. Brush or toss this glaze with the cooked chicken and tofu to coat lightly, then keep warm.

Sauté aromatics

In a wide skillet or shallow pot, heat 1 teaspoon sesame oil over medium heat. Add sliced shallots and cook until translucent and beginning to brown, about 3–4 minutes. Add minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Cook vegetables

Add sliced mushrooms and julienned carrot to the aromatics. Sauté until mushrooms are softened and release their juices, about 4–5 minutes. Add the baby bok choy or spinach and the white parts of the scallions and cook until wilted, 1–2 minutes. Pour in 1/2 cup of the prepared stock and bring to a gentle simmer for 2 minutes to meld flavors. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine base and vegetables

Fluff the cooked rice-barley mixture with a fork and spoon it into shallow bowls. Spoon the sautéed vegetable mixture over one side of each bowl so the broth/juices mingle with the grains.

Arrange proteins and egg

Top each bowl with balanced portions of seared chicken, browned tofu and one soft-boiled egg half. Drizzle a little of the reserved glaze over the proteins for gloss and flavor.

Finish and garnish

Scatter chopped cilantro, toasted sesame seeds and crushed peanuts or almonds over the bowls. Add the green portions of the scallions on top for brightness. Serve with lime wedges on the side for squeezing over the bowl just before eating.