Japanese chicken with brown rice
skinless chicken thigh
400 g, (buy 500g), fat trimmed, halved
vegetable stock cube
10 g, (dashi)
1 tbs, or Tamari
240 g, (4 baby), trimmed, halved lengthways
220 g, (baby), peeled, (1 bunch)
cooked brown rice
2 cup(s), (340g)
2 individual, (green) trimmed, thinly sliced, to garnish
- Heat oil in a large non-stick frying pan over high heat. Add chicken and cook, turning, for 5–6 minutes or until browned.
- 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.
- Serve chicken with rice, vegetables and sprinkled with shallots.