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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Return the chicken to the pan and add the miso, soy and mirin. Scatter over the spring onions just before serving.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.28 ratings
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