Japanese chicken with brown rice

7
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Subtley flavoured and on the table in just 30 minutes, this dish is a speedy and superb answer to the never ending conundrum of what to cook tonight.

Ingredients

peanut oil

1 tsp

skinless chicken thigh

400 g, (buy 500g), fat trimmed, halved

vegetable stock cube

10 g, (dashi)

soy sauce

1 tbs, or Tamari

eggplant

240 g, (4 baby), trimmed, halved lengthways

carrot(s)

220 g, (baby), peeled, (1 bunch)

mirin

1 tsp

cooked brown rice

2 cup(s), (340g)

green shallot(s)

2 individual, (green) trimmed, thinly sliced, to garnish

Instructions

  1. Heat oil in a large non-stick frying pan over high heat. Add chicken and cook, turning, for 5–6 minutes or until browned.
  2. Place dashi stock cube and 1 cup (250ml) boiling water in a small jug and stir to combine. Add dashi mixture, tamari, eggplant and carrots to pan with chicken and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 12–15 minutes or until vegetables are tender and chicken is cooked through. Remove from heat and stir in mirin.
  3. Serve chicken with rice, vegetables and sprinkled with shallots.

Notes

SERVING SUGGESTION: Steamed Gai lan. TIP: Dashi is a Japanese stock made from dried tuna flakes and seaweed. It is available as powder sachets or stock cubes from most supermarkets and health-food stores. If unavailable you can use a chicken stock cube. Mirin is a sweet, low-alcohol Japanese cooking wine made from rice. It is available in the Asian section of most supermarkets or Asian grocery stores.

Start eating better than ever!