CHICKEN RICE ROLL

Serves 4

Prep time 30 minutes Cook time 35 minutes

chicken rice

• 330g Japanese rice • 445ml water

• 10g sesame oil

• 10g grated ginger • 8g grated garlic

• 4g salt

1.1 Wash rice until water runs clear. Add rice and water into a pot and cook for 20 minutes. 1.2 Season the rice with sesame oil, ginger, garlic and salt. Set aside. • 1 chicken breast • 20g sesame oil • 30g spring onions • 1 garlic clove

• 10g ginger slices

2.1 Place all the ingredients in a vacuum bag and seal tight.

2.2 Using a oven, steam the chicken at 82°C for 12 minutes.

2.3 Drain and pat dry the chicken before cutting it into strips.

rolling

• 1 cucumber • ginger

• red chilli • sushi mat • cling wrap • bowl of water 3.1 Cut the cucumber into square strips. For the ginger and red chilli, cut them into fine strips.

3.2 To roll, first set a layer of cling wrap on work surface. Place the sushi mat on top, and add another layer of cling wrap on top.

3.3 Wet your hands in the bowl of water, and measure out 100g of the chicken rice.

3.4 Evenly flatten out the rice to the width of the sushi mat.

3.5 Place chicken breast strips, cucumber, ginger and chilli on top, and roll the rice over the ingredients. Use the sushi mat to pack them together before removing the mat.

3.6 Use the cling wrap surrounding the roll and continue to tighten it by crimping the corners and rolling it on the table until it’s even.

3.7 Cut and serve.

Check out epicure on Youtube for a behindthe-scenes video of this masterclass.