Japanese Chicken and Dumpling Broth Bowl

Nutrition per serve

Ingredients

• 150g Japanese rice
• 20g dried shiitake mushrooms
• 1pcs spring onion
• 1pcs carrot
• 2clov garlic
• 300g chicken breast fillet
• 50ml teriyaki sauce
• 300g honey soy chicken dumplings
• 15ml vegetable oil
• 10ml sugar

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a 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. Meanwhile, fill a separate small saucepan three-quarters full with water and bring to the boil.
2. Step 2 — Soften mushrooms
   Add the mushrooms to the pan of boiling water, reduce the heat to medium-low and cook, covered, for 15 mins or until tender. Reserve 375ml (1½ cups) cooking liquid, then drain the mushrooms. Meanwhile, thinly slice the spring onion, keeping the white and green parts separate. Halve the carrot lengthwise, then cut into 2cm chunks. Crush or finely chop 2 garlic cloves.
3. Step 3 — Brown chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Heat 1 tbs vegetable oil in a medium deep frypan over medium-high heat. Cook the chicken for 2-4 mins each side until browned and cooked through. Remove the chicken from the pan and keep warm (see Make it yours). Bring a medium saucepan of water to the boil for the dumplings.
4. Step 4 — Simmer broth
   Return the pan to medium heat. Add the garlic and white part of the spring onion and cook, stirring, for 1-2 mins until fragrant. Stir in the carrot, reserved cooking liquid, teriyaki sauce and 2 tsp sugar and bring to the boil. Reduce the heat to medium-low and cook for 6 mins or until the carrot is tender. Remove the pan from the heat.
5. Step 5 — Serve up
   Meanwhile, cook the dumplings in the pan of boiling water for 4 mins. Drain. Thinly slice the mushrooms and add to the broth. Fluff the rice with a fork. Divide the rice, broth, dumplings and chicken among bowls. Scatter over the remaining spring onion and enjoy!
6. Step 6 — Make it yours
   We've served the chicken whole in the photograph, but you can shred or thinly slice the chicken once cooked.

Allergens

Sulfit, Gluten, Sojabohnen, Wheat, Weichtiere, Sesamsamen