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Chicken rice bowl with soft-boiled egg and veggie pickle
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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.
Typical values per serving: