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    Japanese-style chicken, egg and rice bowl

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    Japanese-style chicken, egg and rice bowl

    • Preparation time: 5 minutes
    • Cooking time: 20 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 150g essential Waitrose long grain rice
    • 700ml chicken stock
    • 2cm fresh root ginger, sliced
    • 75ml Kikkoman less salt soy sauce
    • 2 tbsp Cooks’ Ingredients mirin rice wine
    • 2 tsp light brown soft sugar
    • 150g shiitake mushrooms, halved if large
    • 4 essential Waitrose chicken thigh fillets, cut into small cubes
    • 6 essential Waitrose salad onions, sliced
    • 75g baby spinach leaves
    • 4 essential Waitrose eggs, lightly beaten and seasoned


    1. Steam the rice according to the packet instructions.
    2. Meanwhile, heat the stock with the ginger, soy sauce, mirin, sugar and mushrooms. Once simmering, poach the chicken for 4 minutes, until cooked through. Add the salad onions and spinach leaves and cook for 1 minute more.
    3. Pour the beaten eggs into the soup. Place a lid over the pan, remove from the heat and leave for 1-2 minutes. Divide the rice between 4 bowls and ladle the broth on top.

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