Japanese chicken and rice salad
By: Annabel Karmel
Similar recipes
Ingredients
- 110g jasmine rice
- 3 Spring onions, sliced
- 1/3 Cucumber, diced
- 1/2 red peppers, diced
- 85g cooked chicken, diced
- 1/4 avocados, diced
- salt and black pepper
For the dressing
- 2 tbsp Mirin, (Japanese rice vinegar)
- 1 tbsp caster sugar
- 1/2 tbsp sunflower oil
Method
1. Put the jasmine rice in a large pan with plenty of cold water and a pinch of salt. Bring to the boil and simmer for 12-15 minutes until the rice is just tender. Drain and leave to stand in a sieve for 15 minutes, stirring halfway through, then transfer to a bowl.2. To make the dressing, gently warm the rice wine vinegar and sugar in a small saucepan until the sugar has dissolved. Add the sunflower oil and stir into the rice.
3. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Dice the flesh. Stir into the dressed rice together with the spring onions, pepper, chicken and avocado. Season to taste.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
The addition of the wine vinegar and sugar to the rice gives it a new dimension, which added to the fresh vegetables, creates a very tasty and healthy light lunch
im makling this for my food lesson at scdhool i hope its nice :)