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Chicken and quinoa donburi
Chicken and quinoa donburi
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Make a delicious Japanese chicken and quinoa dinner in no time!
Ingredients:
  • 200g rice
  • 100g quinoa
  • 500ml chicken stock
  • 500g Chicken Breast Stir Fry Strips
  • 60ml soy sauce
  • 60ml seasoning
  • 20.00 gm caster sugar
  • 2 Free Range Eggs, lightly whisked
  • 750.00 ml shredded wombok (Chinese cabbage)
  • 1 carrot, peeled, cut into matchsticks
  • 3 spring onions, trimmed, thinly sliced
Instructions:
  • In a saucepan, combine rice, quinoa, and 2 cups (500ml) cold water. Bring to a boil on high heat, stirring occasionally. Reduce heat to low, cover, and simmer for 10 mins until liquid is absorbed. Let sit covered for an additional 10 mins until tender.
  • In a deep frying pan, combine stock and chicken, ensuring the water covers the ingredients. Gently bring to a simmer over medium heat. Cover and let sit for 5 minutes, or until chicken is thoroughly cooked. Remove chicken from the pan, shred it, and keep warm by covering it with foil.
  • Warm up the poaching liquid in a pan over medium heat, then stir in soy sauce, mirin, and sugar. Let it simmer for 2 minutes or until slightly reduced.
  • Heat a non-stick frying pan over high heat, spray with olive oil, and swirl in the egg. Cook for 2 minutes until just set. Transfer to a clean surface, roll into a log, and thinly slice into ribbons.
  • Ladle the flavorful rice mixture into individual serving bowls. Garnish generously with wombok, carrot, savory broth, tender chicken, fluffy omelette, and fresh spring onion on top.

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