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Japanese chicken and rice salad
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Deliciously wholesome chicken and vegetable rice bowl, perfect for quick and nourishing dinners.
Ingredients:
  • 300g (1 1/2 cups) brown rice
  • 500g chicken tenderloins
  • 1 carrot, peeled, thinly sliced
  • 4 red radishes, cut into thin batons
  • 4 qukes (baby cucumbers), thinly sliced diagonally
  • 3 green shallots, trimmed, thinly sliced
  • Micro herbs, to serve
  • Black sesame seeds, to serve
  • Pickled ginger, to serve
  • 36.40 gm light olive oil
  • 40.00 ml liquid from pickled ginger
  • 42.00 gm light soy sauce
  • 40.00 ml rice vinegar
  • 10.00 gm caster sugar
Instructions:
  • Prepare the dressing by placing all ingredients in a screw-top jar, then seal and shake vigorously to mix well.
  • Prepare the rice according to the package instructions, then transfer it to a bowl. Mix in two-thirds of the dressing until fully combined.
  • Place the tenderloins in a large, deep frying pan in a single layer. Cover them with cold water and bring to a gentle simmer over medium-high heat. Let them simmer for 10 minutes until just cooked. Transfer to a plate to cool slightly, then tear into large pieces.
  • Serve the rice, chicken, carrot, radish, cucumber, and shallot in bowls. Top with the rest of the dressing, herbs, and sesame seeds. Accompany with pickled ginger.

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