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Japanese crispy chicken bowl
Japanese crispy chicken bowl
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Transform sushi roll into Japanese crispy chicken rice bowl.
Ingredients:
  • 300g rice
  • Vegetable oil, to shallow fry
  • 600g Chicken Breast Schnitzel
  • 150g snow peas, trimmed, thickly sliced
  • 4 Free Range Eggs, fried
  • 70g ginger
  • 1 carrot, cut into long matchsticks
  • 1 avocado, stone removed, peeled, sliced
  • 1 nori sheet, finely shredded
  • 3.00 gm sesame seeds, toasted
Instructions:
  • In a small saucepan, combine rice and 2 1/4 cups (560ml) water. Bring to a simmer, cover, and simmer over low heat for 12 minutes. Remove from heat and let stand for 5 minutes before serving.
  • Heat oil in a large frying pan until hot. Cook the chicken for 3 minutes on each side until golden and fully cooked. Transfer to a paper towel-lined plate to drain excess oil, then slice thickly.
  • Blanch the snow peas in a pot of boiling salted water for 2 minutes or until tender-crisp. Drain well.
  • Ladle the rice into individual bowls. Add a perfectly fried egg, tender chicken, crisp snow peas, fresh ginger, sweet carrot, and creamy avocado on top. Finish off with a sprinkle of nori and fragrant sesame seeds.

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