Japanese Chicken and Rice Salad

  • 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 Japanese rice vinegar(Mirin)
  • 1 tbsp caster sugar
  • 1/2 tbsp sunflower oil
  • 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. 
  • 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. 
  • 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.


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