- 500ml chicken stock
- 2 skinless chicken breast
- 50g long grain rice
- 8 Chanteney carrot, halved lengthways
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp miso paste
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp mirin
- 2 spring onion, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Bring the stock to a gentle boil in a medium saucepan. Add the chicken breasts and simmer for 8 mins until cooked through. Remove from the pan and shred the meat.
Add the rice and carrots to the hot stock. Bring back up to the boil, cover with a lid, then reduce the heat and cook for 10 mins until the rice is cooked and the carrots are tender.
Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.