Ingredients
Method
-
Brown rice 500 g
Poached chicken
-
Miso paste 75 g
-
Water 2 l
-
Chicken breasts fillets, trimmed 8 x
Dressing
-
Soy sauce 75 ml
-
Olive oil 100 ml
-
Miso paste, extra 50 g
To Serve
-
Pickled ginger, finely sliced 75 g
-
Pickled daikon, finely sliced 75 g
-
Pickled vegetable (eg. carrot), finely sliced 150 g
-
Nori sheets, roasted, shredded 25 g
Preparation
-
Method
- Cook the rice, then cool completely.
-
Poached chicken
- Combine the miso paste with KNORR Concentrated Liquid Chicken Stock and water in a large pot. Poach the chicken then remove and rest. Slice thinly.
-
Dressing
- Make the dressing by combining the soy, oil and extra miso paste.
-
To Serve
- Pour the dressing over the rice and fold through the poached chicken, pickled ginger, daikon and vegetable. Garnish with nori.
