Crispy Chicken with Miso Mushroom Broth Rice Bowl

How to make Crispy Chicken with Miso Mushroom Broth Rice Bowl

1. In a large frying pan, add the oil and seasoned chicken thighs skin down. Cook on a medium heat until golden brown and crispy, approximately 10 minutes. Turn the chicken thighs over and cook thoroughly until the juices run clear. Set the chicken aside on a plate to rest and cover to keep warm.

2. In the same pan used to cook the chicken, add the fresh ginger, garlic, and mushrooms. Fry them on a medium heat for 3-4 minutes to absorb all the oils and flavours whilst stirring continuously.

3. Add the stock, mirin, soy sauce (or Tamari), cinnamon and miso to the pan and simmer on a medium heat for 5 - 6 minutes until infused.

4. For the rice, pour the Tilda whole grain rice into a pan and add 500ml of the cooked stock and mix into the rice. Keep the remainder of the stock to add to the bowl when serving. Cover the pan and bring the rice to a gentle boil.

5. Once boiling, turn the heat down low and cook for a further 13 minutes. Turn off the heat but do not remove the lid so that the steam remains and cooks the rice further until fluffy.

6. To serve, place the rice in the middle of a wide bowl. Slice the chicken thighs into strips and place onto the rice skin side up. Heat up the remainder of the broth and pour this around the rice. Add the finely chopped green onions and drizzle with nutty sesame oil or for some heat, drizzle with chilli oil.

7. Enjoy!