MISO & SHITAKE CHICKEN BOWL
RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS
WHAT'S IN IT?
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
Sliced long red chilli, coriander sprigs and lime wedges, to serve
PUTTING IT ALL TOGETHER:
1. Cook rice according to packet instructions, stand covered for 10 minutes, then fluff up with a fork.
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.
3. Meanwhile, combine Qukes, onion, pickled ginger and pickling liquid in a bowl.
4. Serve rice topped with chicken, cucumber mixture, egg, chilli and coriander with lime wedges alongside