TWIST ON TRADITION

Vibrant Japanese flavours give new life to ginger, chilli and mushrooms in this fresh, zingy stir-fry

JAPANESE CHICKEN WITH RICE

INGREDIENTS

● 290g (1 1/3 cups) sushi rice

● 625ml (2 1/2 cups) cold water

● 1 1/2 tbsp peanut oil

● 3 tsp finely chopped fresh ginger

● 300g chicken mince

● 3 Swiss brown mushrooms, chopped

● 1 bunch broccolini, stems thinly sliced, florets reserved

● 60ml (1/4 cup) water, extra

● 1 tbsp caster sugar

● 2 1/2 tbsp light soy sauce

● 4 eggs

● 1/2 tsp sesame oil

● 3 tsp caster sugar, extra

● Green shallots, thinly sliced diagonally, to serve (optional)

● Thinly sliced fresh red chilli, to serve (optional)

METHOD

1. Rinse rice through a fine sieve under cold running water until water runs clear. Transfer to a saucepan. Cover with the water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Cook for 10 minutes or until water is absorbed. Set aside, covered, for 10 minutes to steam.

2. Meanwhile, heat 1 tablespoon peanut oil in a wok over high heat. Stirfry ginger for 1 minute. Add mince. Stirfry for 3 minutes or until brown. Add mushroom, broccolini stems and extra water. Cover. Cook for 3 minutes. Add florets, sugar and 2 tablespoons soy. Stir-fry for 2 minutes or until broccolini is tender crisp. Transfer mixture to a bowl. Cover to keep warm.

3. Wipe the wok clean. Return to high heat. Whisk the eggs, sesame oil, remaining soy sauce and extra sugar in a bowl. Heat remaining peanut oil in the wok. Pour egg mixture into pan. Cook, without stirring, for 30 seconds. Use a flat-edged wooden spoon to gently push the egg mixture, scraping the bottom of the pan, from one side to the other in four different directions. Repeat the pushing action every 10 seconds for 2-3 minutes or until just cooked.

4. Divide rice among bowls. Top with mince mixture and egg mixture. Sprinkle with shallot and chilli, if using.