Crunchy Miso Chicken Breast and Ginger Rice

Nutrition per serve

Ingredients

• 1pcs ginger
• 150g Japanese rice
• 1pcs Lebanese cucumber
• 1pcs avocado
• 75g edamame beans
• 20g miso paste
• 40g panko breadcrumbs
• 10g toasted sesame seeds
• 300g free-range chicken breast fillet
• 50g aioli mayonnaise
• 1pcs egg
• 15ml plain flour
• 1pcs neutral-flavoured oil, for shallow-frying
• 10ml white vinegar

Method

1. Step 1 — Grate ginger
   Check your avocado is ripe before starting this recipe. (To speed up the ripening process, put the avocado in a paper bag with a banana and close loosely, then leave on the kitchen bench for a day or two.) Bring a small saucepan of water to the boil for the edamame. Peel and finely grate half the ginger*.
2. Step 2 — Cook ginger rice
   Rinse the rice until the water runs clear. Put the rice and ginger in a separate small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Prep ingredients
   While the rice is cooking, quarter the cucumber lengthwise and coarsely chop. Coarsely chop the avocado. Add the edamame to the pan of boiling water, return to the boil and cook for 2 mins. Drain.
4. Step 4 — Coat chicken
   Whisk half the miso and 1 egg in a bowl. Put 1 tbs flour in a shallow dish. Combine the breadcrumbs and sesame seeds in a separate shallow dish. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Dust the chicken with the flour, shake off the excess, then dip in the egg mixture and coat in the breadcrumb mixture.
5. Step 5 — Cook chicken
   Heat 1cm oil in a medium frypan over medium-high heat until hot. Reduce the heat to medium. Cook the chicken for 2-3 mins each side until golden and cooked through. Drain on a wire rack set over paper towel (this will keep the crumb crisp). Season lightly with salt.
6. Step 6 — Make aioli and salsa
   Meanwhile, combine the aioli, remaining miso, 1 tsp water and ½ tsp white vinegar in a bowl. To make the salsa, combine the edamame, cucumber, avocado and 1½ tsp white vinegar in a bowl and season with salt and pepper. Fluff the rice with a fork. Divide the rice, chicken and salsa among plates. Serve with the aioli.

Allergens

Egg, Gluten, Wheat, Soy, Sesame