Chicken rice bowl

Name: Chicken rice bowl
Yield: 4
Ingredients: 2 cloves Garlic, crushed; 1 knob Ginger, grated; 1 Tbsp Soy sauce; 1 Tbsp Sesame oil; 1 Tbsp Rice vinegar; 1 Tbsp Korean chili paste, (or miso paste); ½ Lemons, juice of; 4 Boneless chicken thighs, sliced (Main); 1 bag Baby kale; 4 Baby cucumber, cut into chunks; 1 tsp Sea salt flakes; 1 tsp Sugar; 2 cups Sushi rice; 3 Tbsp Rice vinegar; 2 Tbsp Mirin; 2 sheets Nori, shredded; 2 Tbsp Sesame seeds

for 4 people

Tamara West

Warren Elwin

Food writer

VIEW PROFILE

Warren Elwin's chicken bowl is great for a casual dinner in front of the telly.

Marinade

2 cloves	Garlic, crushed
1 knob	Ginger, grated
1 Tbsp	Soy sauce
1 Tbsp	Sesame oil
1 Tbsp	Rice vinegar
1 Tbsp	Korean chili paste, (or miso paste)
½	Lemons, juice of
4	Boneless chicken thighs, sliced (Main)

To serve

1 bag	Baby kale
4	Baby cucumber, cut into chunks
1 tsp	Sea salt flakes
1 tsp	Sugar
2 cups	Sushi rice
3 Tbsp	Rice vinegar
2 Tbsp	Mirin
2 sheets	Nori, shredded
2 Tbsp	Sesame seeds

Directions

Whisk together the garlic, ginger, soy sauce, sesame oil, rice vinegar, Korean chilli paste and lemon juice. Add enough sauce to coat the sliced chicken thighs and leave to marinate for 30 minutes or, better still, overnight.
Steam baby kale until just tender, cool then toss with a little sesame oil and pepper.
Toss chopped cucumbers with salt and sugar and leave to pickle for 15 minutes then drain.
Cook sushi rice and season with rice vinegar and mirin.
Sear the marinated chicken in a hot pan with a little oil until cooked through.
To serve, arrange the rice in 4 bowls and top with chicken, kale, cucumber and nori. Sprinkle with sesame seeds and drizzle with extra sauce.