chicken · rice · salad

Roast Chicken Crispy Rice Salad with a Tahini Miso Dressing

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Prep
—
Cook
—
Total
20 min
Calories
705
Protein
51g
Carbs
Not listed
Fat
Not listed

Get ready

Ingredients

Ingredients

  • 270 g Sushi Rice
  • 500 g Chicken Bone Broth
  • 120 g White Wine
  • 3 Shallots diced.
  • 5 Garlic cloves grated.
  • 250 g Mushrooms
  • 60 g Butter
  • 30 g Olive Oil

Sauce

  • 60 g Tahini
  • 30 g Soy Sauce
  • 60 g Rice Vinegar
  • 40 g Miso Paste
  • 30 g Sugar
  • 50 g Water

Cook

Method

  1. 2KG Boneless, Skinless Chicken Thighs
  2. 1 Bunch of Spring Onions
  3. 1 handful Mint Leaves
  4. 1 Large Cucumber
  5. 1 Handful Coriander Leaves
  6. Salt & Pepper
  7. Oven to 200C.
  8. Lightly spray an oven tray with oil and spread out the chicken thighs. Spray the top with oil, season with salt and pop in the oven for 20 minutes or until cooked though.
  9. Prep the veggies. Dice the shallot, grate the garlic, slice or tear the mushrooms, finely slice the cucumber and spring onion and pick the herbs. If you’re feeling fancy, ice the salad but it’s a bit extra so no stress.
  10. Make the sauce. Add all the ingredients except the water and whisk until smooth. Now add the water and whisk together. Set aside.
  11. Box up the salad and the sauce separately. Pop in the fridge.
  12. Add the butter and olive oil to a large frying pan over a medium-high heat. Once the butter is bubbling, add the mushrooms and cook until they begin to brown, about 5 minutes. Add the shallots and garlic and cook for a few minutes until softened.
  13. Now add the rice (yes I got this wrong in the vid) and toast for 2 minutes. Add the white wine and cook until completely evaporated. Add the stock and spread evenly. Turn the heat to low, pop a lid or cartouche on top and let simmer for 10 minutes.
  14. Remove the chicken from the oven and shred, chop or slice. Set aside. Preheat the grill.
  15. Remove the lid, and mix the rice a few times. Flatten slightly and pop on the top shelf under the grill for 5-10 minutes until golden brown on top.
  16. Fluff the rice, add the chicken and mix well. Season with salt.
  17. When ready to place, warm the rice and chicken. Top with a nice portion of salad and drizzle a generous amount of sauce on top.