Miso and shiitake chicken bowl
serves
4
Miso and shiitake chicken bowl
“There’s maximum flavour and satisfaction here for minimum effort” - Hayden Quinn.
Ingredients (19)
- 1½ cups (270g) medium-grain rice, rinsed
- 2 tbs sunflower oil
- 750g chicken mince
- 200g small shiitake mushrooms (or larger halved or quartered)
- 2 tbs finely grated ginger
- 3 garlic cloves, crushed
- 3 spring onions, chopped, plus extra to serve
- ¾ cup (180ml) chicken stock
- ¼ cup (60ml) red miso paste
- ¼ cup (60ml) soy sauce
- ¼ cup (60ml) mirin
- 1 tsp sesame oil
- 1 packet (200g) Qukes (baby cucumbers), quartered lengthways
- 1 small red onion, thinly sliced into rings (we used a mandolin)
- 1½ tbs pickled ginger, plus 2 tbs pickling liquid (available at supermarkets)
- 2 soft-boiled eggs, halved
To serve
- Sliced long red chilli
- Coriander sprigs
- Lime wedges
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Cook rice according to packet instructions, stand covered for 10 minutes, then fluff up with a fork.
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2.Heat oil in a wok or frying pan over high heat, add chicken and cook, breaking up with a wooden spoon, for 7 minutes or until well browned. Add mushrooms, ginger, garlic and spring onion, cook for 2 minutes, then add stock, miso, soy sauce, mirin and sesame oil and simmer for 4 minutes.
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3.Meanwhile, combine Qukes, onion, pickled ginger and pickling liquid in a bowl.
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4.Serve rice topped with chicken, cucumber mixture, egg, chilli and coriander with lime wedges alongside
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