Japanese chicken with rice

Recipes / Meat

Vibrant Japanese flavours give new life to ginger, chilli and mushrooms in this fresh, zingy stir-fry.

Recipe «Japanese chicken with rice» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 290g sushi rice, 625ml cold water, 1 1/2 tbsp peanut oil, 3 tsp finely chopped fresh ginger, 300g chicken mince , 3 Swiss brown mushrooms, chopped, 1 bunch broccolini, stems thinly sliced, florets reserved, 60ml water, extra , 1 tbsp caster sugar, 2 1/2 tbsp light soy sauce, 4 eggs, 1/2 tsp sesame oil, 3 tsp caster sugar, extra, Green shallots, thinly sliced diagonally, to serve, Thinly sliced fresh red chilli, to serve.

Ingredients:

  • 290g sushi rice 
  • 625ml cold water 
  • 1 1/2 tbsp peanut oil 
  • 3 tsp finely chopped fresh ginger 
  • 300g chicken mince 
  • 3 Swiss brown mushrooms, chopped 
  • 1 bunch broccolini, stems thinly sliced, florets reserved 
  • 60ml water, extra 
  • 1 tbsp caster sugar 
  • 2 1/2 tbsp light soy sauce 
  • 4 eggs 
  • 1/2 tsp sesame oil 
  • 3 tsp caster sugar, extra 
  • Green shallots, thinly sliced diagonally, to serve 
  • Thinly sliced fresh red chilli, to serve 

Instructions

  1. Rinse rice through a fine sieve under cold running water until water runs clear. Transfer to a saucepan. Cover with the water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Cook for 10 minutes or until water is absorbed. Set aside, covered, for 10 minutes to steam.
  2. Meanwhile, heat 1 tablespoon peanut oil in a wok over high heat. Stir-fry ginger for 1 minute. Add mince. Stir-fry for 3 minutes or until brown. Add mushroom, broccolini stems and extra water. Cover. Cook for 3 minutes. Add florets, sugar and 2 tablespoons soy. Stir-fry for 2 minutes or until broccolini is tender crisp. Transfer mixture to a bowl. Cover to keep warm.
  3. Wipe the wok clean. Return to high heat. Whisk the eggs, sesame oil, remaining soy sauce and extra sugar in a bowl. Heat remaining peanut oil in the wok. Pour egg mixture into pan. Cook, without stirring, for 30 seconds. Use a flat-edged wooden spoon to gently push the egg mixture, scraping the bottom of the pan, from 1 side to the other in 4 different directions. Repeat the pushing action every 10 seconds for 2-3 minutes or until just cooked.
  4. Divide rice among bowls. Top with mince mixture and egg mixture. Sprinkle with shallot and chilli, if using.