Chicken rice bowl with soft-boiled egg and veggie pickle

  • Preparation time: 20 minutes, plus resting
  • Cooking time: 15 minutes

Serves: 4


6 essential Waitrose British chicken thigh fillets (about 500g), trimmed of excess fat and sinew, halved

15g fresh root ginger, finely grated

2 tbsp mirin rice wine

2 tbsp less salt soy sauce

1 large carrot, cut into matchsticks

1⁄2 cucumber, finely sliced

3 tbsp Chinese rice vinegar

250g basmati (or long grain) rice

4 essential Waitrose eggs

4 tbsp sriracha (or chilli sauce)

vegetable oil, for greasing

1 sheet sushi nori, finely snipped with scissors (optional)


1. In a large bowl, mix the chicken with the ginger, mirin and soy; set aside. In another bowl, toss the carrot and cucumber with 2 tbsp rice vinegar and a large pinch of salt; set aside to pickle slightly. Meanwhile, cook the rice according to pack instructions; drain.

2. In a separate pan, boil the eggs for 6 minutes. Cool under cold water, then peel and set aside. Mix the remaining 1 tbsp vinegar with the sriracha (or chilli sauce) in a small bowl and set aside.

3. Preheat the grill to high. Spread the chicken over a foil-lined baking tray, wiping off the excess marinade. Grill for 4-5 minutes each side, until crisp and piping hot; rest under foil for 5 minutes. 4 Divide the rice and chicken between bowls. Drain the pickled vegetables and halve the boiled eggs; add both to the bowls. Drizzle over the chilli sauce mix and top with the sushi nori, if using.