Directions
- 1Simmer spring onions, coriander, ginger, garlic, peppercorns and chicken broth to make broth.
- 2Make the chicken marinade.
- 3Marinate the chicken in marinade
- 4Pan fry the chicken until crispy and golden.
- 5Pour the remaining marinade to make it sticky and saucy.
- 6Slice the chicken.
- 7Sear the greens in sesame oil
- 8Add grated ginger to rice with water and salt, simmer until fluffy.
- 9Serve with sesame seeds, chili oil, coriander, and charred greens.
Ingredients
- 1 chicken breast, cut into smaller tenders
- 1 tbsp miso paste
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 2 garlic cloves, grated
- 1 tbsp sesame oil
- 300 ml chicken broth
- 1 spring onion, roughly chopped
- 3 coriander roots
- 4 cm piece of ginger, roughly chopped
- 1 garlic clove, roughly chopped
- 0.5 tbsp peppercorns
- 0.5 cup washed white jasmine rice
- 3 cm piece of ginger, grated
- 1 cup water
- Pinch salt
- 2 spring onions
- Broccolini
- sesame seeds
- Chilli crisp oil
- Coriander
- Chives
Tips
- The chicken can be marinated the night before for deeper flavor.
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