Directions
- 1Cook rice according to package instructions.
- 2Shred cabbage using a mandoline.
- 3Slice cucumber into thin strips.
- 4Finely chop spring onions.
- 5Grate ginger.
- 6In a bowl, whisk together grated ginger, soy sauce, sesame oil, and tahini.
- 7Season chicken thighs with salt and pepper.
- 8Sear chicken thighs in a frying pan until cooked through.
- 9Add the prepared sauce to the pan and cook for a few minutes until the sauce thickens.
- 10Combine shredded cabbage, sliced cucumber, and chopped spring onions in a bowl. Pour the sesame dressing over the salad and mix well.
- 11Slice the cooked chicken into smaller pieces.
- 12Assemble the bowls by layering cooked rice, cabbage salad, and sliced chicken. Garnish with spring onions.
Ingredients
- 1 cup rice
- 1 small cabbage
- 1 cucumber
- 3 spring onions
- 1 thumb-sized piece ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp tahini
- 1 tbsp sesame seeds
- 6 chicken thighs
- 1 pinch salt
- 1 pinch pepper
Equipment
mandolineknifefrying panmeasuring spoonsmeasuring cupbowl
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