1Rinse the sushi rice under cold water a few times until it runs clear, then drain.
2Rinse the sushi rice under cold water a few times until it runs clear, then drain.
3Rinse the sushi rice under cold water a few times until it runs clear, then drain.
4Add to a small saucepan with a smashed garlic, butter, and bone broth and bring to the boil.
5Add to a small saucepan with a smashed garlic, butter, and bone broth and bring to the boil.
6Add to a small saucepan with a smashed garlic, butter, and bone broth and bring to the boil.
7Once boiling, cover with a tight-fitting lid, turn the heat down to low and cook for 12 mins.
8Once boiling, cover with a tight-fitting lid, turn the heat down to low and cook for 12 mins.
9Once boiling, cover with a tight-fitting lid, turn the heat down to low and cook for 12 mins.
10Turn off the heat and leave to steam (lid on) for another 12 mins.
11Turn off the heat and leave to steam (lid on) for another 12 mins.
12Turn off the heat and leave to steam (lid on) for another 12 mins.
13For the chicken, rinse the breasts gently under cold water; this will stop any scum forming in the broth.
14For the chicken, rinse the breasts gently under cold water; this will stop any scum forming in the broth.
15For the chicken, rinse the breasts gently under cold water; this will stop any scum forming in the broth.
16Smash the garlic and ginger and chop the spring onions into thirds.
17Smash the garlic and ginger and chop the spring onions into thirds.
18Smash the garlic and ginger and chop the spring onions into thirds.
19Add to a cold pan with the aromats and seasonings and cover with bone broth. If the breasts aren’t covered, top up with water.
20Add to a cold pan with the aromats and seasonings and cover with bone broth. If the breasts aren’t covered, top up with water.
21Add to a cold pan with the aromats and seasonings and cover with bone broth. If the breasts aren’t covered, top up with water.
22Place on a low/medium heat until the broth begins to steam and turn the heat down. Leave just under a simmer (just steaming) for 10-12 minutes before turning off.
23Place on a low/medium heat until the broth begins to steam and turn the heat down. Leave just under a simmer (just steaming) for 10-12 minutes before turning off.
24Place on a low/medium heat until the broth begins to steam and turn the heat down. Leave just under a simmer (just steaming) for 10-12 minutes before turning off.
25Remove the breasts and allow them to rest. Strain the broth and season with soy sauce and salt as needed.
26Remove the breasts and allow them to rest. Strain the broth and season with soy sauce and salt as needed.
27Remove the breasts and allow them to rest. Strain the broth and season with soy sauce and salt as needed.
28For the sauce: finely slice the spring onions and mince the ginger.
29For the sauce: finely slice the spring onions and mince the ginger.
30For the sauce: finely slice the spring onions and mince the ginger.
31Mix in a heatproof bowl with the salt, sugar and msg.
32Mix in a heatproof bowl with the salt, sugar and msg.
33Mix in a heatproof bowl with the salt, sugar and msg.
34Heat up the vegetable oil in a small saucepan until smoking and pour over the spring onions.
35Heat up the vegetable oil in a small saucepan until smoking and pour over the spring onions.
36Heat up the vegetable oil in a small saucepan until smoking and pour over the spring onions.
37Mix well and leave to sit on the side.
38Mix well and leave to sit on the side.
39Mix well and leave to sit on the side.
40To plate up, slice the chicken breasts. Add rice to the centre of your bowl, top with the chicken breast. Pour over the broth and finish with the spring onion sauce and sliced cucumber.
41To plate up, slice the chicken breasts. Add rice to the centre of your bowl, top with the chicken breast. Pour over the broth and finish with the spring onion sauce and sliced cucumber.
42To plate up, slice the chicken breasts. Add rice to the centre of your bowl, top with the chicken breast. Pour over the broth and finish with the spring onion sauce and sliced cucumber.
Ingredients
100 g Sushi Rice
100 g Sushi Rice
100 g Sushi Rice
125 g Chicken Bone Broth
125 g Chicken Bone Broth
125 g Chicken Bone Broth
1 Garlic Clove, grated
1 Garlic Clove, grated
1 Garlic Clove, grated
10 g Butter
10 g Butter
10 g Butter
350 g Chicken Breasts
350 g Chicken Breasts
350 g Chicken Breasts
775 g Chicken Bone Broth
775 g Chicken Bone Broth
775 g Chicken Bone Broth
5 Garlic Cloves
5 Garlic Cloves
5 Garlic Cloves
2 Spring Onions
2 Spring Onions
2 Spring Onions
1 " Ginger
1 " Ginger
1 " Ginger
2 tsp salt
2 tsp salt
2 tsp salt
1 tsp sugar
1 tsp sugar
1 tsp sugar
1 tsp msg
1 tsp msg
1 tsp msg
1 Bunch Spring Onions
1 Bunch Spring Onions
1 Bunch Spring Onions
30 g Ginger
30 g Ginger
30 g Ginger
1 tsp Salt
1 tsp Salt
1 tsp Salt
1 tsp Sugar
1 tsp Sugar
1 tsp Sugar
1 tsp msg
1 tsp msg
1 tsp msg
40 ml Avocado oil
40 ml Avocado oil
40 ml Avocado oil
1 Cucumber
1 Cucumber
1 Cucumber
Chilli Oil
Chilli Oil
Chilli Oil
Equipment
small saucepantight-fitting lidcold panheatproof bowl
Tips
Do not simmer the chicken broth, just let it steam for perfectly juicy chicken breast.
Rinse sushi rice until water runs clear.
Rinse chicken breasts gently under cold water to prevent scum from forming in the broth.