Servings
4
Ready In:
20 – 25mins
Good For:
Lunch, Dinner or Burrito filling
Ingredients
- 3 chicken breasts
- 600ml water
- 400g medium grain rice- wash well and then soak in water for 30mins
- 1 tsp salt
- 200g dried breadcrumbs
- 2 carrots- peeled and grated
- 1 cup shredded cabbage- washed and drained
- 1 red onion- sliced very thinly
- 1 tsp minced ginger
- 3 sticks coriander- leaves only
- 2tsp canola oil
- 3tsp mirin
- 2tsp sesame oil
- 1 egg
- 150ml milk
- 100g flour
- 100ml oil for cooking chicken
- 2tsp pickled ginger
- 40ml kecap soy sauce (thickened soy)
- 50ml Japanese mayonnaise
Step by Step Instructions
Step 1
Lets start by draining the soaked rice into a sieve. If using a rice cooker or pot, the process is almost the same. Empty the rice into the pot/cooker, add water, salt, canola oil and minced ginger.
If using a pot, place over a medium heat, bring to a simmer, lower the heat and simmer with a lid for 20mins. After 20mins, remove from heat, leave the lid on and rest for 3-5mins.
When using a rice cooker, press the on button and when the button automatically clicks off, tape the button down so as to cook for a further 5mins. Rice cookers default cooking time is 15mins. Rest the rice as above for 5mins.
After resting, sprinkle mirin over the rice and stir through.
Step 2
While the rice is cooking we’ll prepare the chicken. Start by slicing the breasts into quite thin pieces. Season with salt and pepper, and coat them in flour on all sides.
Beat the egg and milk together. Each piece of chicken should be first coated in flour, and then egg/milk and finally breadcrumbs on both sides.
Step 3
Heat a large frying pan over a medium-high heat for 2mins, add 50ml oil and then fry the chicken in batches ensuring to colour and crisp up each piece.
Make sure the chicken is cooked. Drain chicken on paper towel.
Step 4
In a medium sized bowl mix together cabbage, carrot, onion and coriander leaves. Season with salt and pepper.
Step 5
To assemble this dish, spoon rice into bowls or plates (bowls are better). Sprinkle pickled ginger and sesame oil over the rice.
Arrange salad over the rice.
Place chicken pieces on the salad and drizzle each sauce over. I start with Japanese mayonnaise and finish with reduced soy.
Sliced fresh chilli is also nice over the top if you like a bit of heat like I do.
Step 6
I also use this type of filling for hot ‘burrito style’ sandwiches which go down very well in our household.
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