Directions
- 1Start with the broth by simmering together spring onions, coriander roots, ginger, garlic and peppercorns in chicken broth in a pot with the lid on.
- 2Meanwhile, make the chicken marinade by mixing miso paste, soy sauce, rice wine vinegar, honey, grated garlic and sesame oil until smooth.
- 3Add the chicken to the marinade and toss until coated.
- 4Pan-fry the chicken until crispy and golden, pouring in remaining marinade to make it sticky and saucy.
- 5Make the rice by adding grated ginger, washed rice, water, and a pinch of salt to a pot. Simmer until water evaporates and rice is fluffy.
- 6In the same pan, sauté broccolini and spring onions with some sesame oil.
- 7Serve the rice with the chicken, broth, and sautéed greens, garnished with sesame seeds, chilli crisp oil, coriander and chives.
Ingredients
- 1 chicken breast
- 1 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 2 garlic cloves
- 1 tbsp sesame oil
- 300 ml chicken broth
- 1 spring onion
- 3 coriander roots
- 4 cm ginger
- 1 garlic clove
- 0.5 tbsp peppercorns
- 0.5 cup washed white jasmine rice
- 3 cm ginger
- 1 cup water
- 1 pinch salt
- 2 spring onions
- 1 broccolini
- 1 sesame seeds
- 1 chilli crisp oil
- 1 coriander
- 1 chives
Equipment
pot with lidpangraterwhisktongs
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