serves
4
prep
15 minutes
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
20
minutes
difficulty
Mid
level
Stream free On Demand
Hearty But Healthy
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 chicken breast
- 6 dried shiitake mushrooms
- 3 slices ginger
- 3 spring onions, cut into 5 cm lengths, a few green tops reserved to serve
- 1 tbsp soy sauce, plus extra to serve
- 1 tbsp sake
- ½ tsp salt
- 6 cups warm cooked Japanese rice
- ½ tsp yuzu kosho (Japanese yuzu pepper paste) (optional)
- 1 sheet nori, very thinly sliced
Shredded egg
- 2 eggs, beaten
- ¼ tsp sesame oil
- a pinch of salt
Instructions
- Place the chicken breast in a saucepan with 1½ litres of water. Add the dried shiitake mushrooms, ginger, spring onions, soy sauce, sake and salt. Bring to a very gentle simmer, then simmer over low heat for 10 - 15 minutes, skimming any scum that rises to the surface. The water should barely be moving.
- Remove the pan from the heat and stand the chicken in the broth for 5 minutes. Remove the mushrooms, trim off the stalks and finely slice the caps. Place the sliced mushrooms in a bowl and drizzle with a little extra soy sauce.
- Remove the chicken from the broth and shred the chicken by hand. Strain the broth through a fine sieve and discard the solids. Return the broth to the pan.
- Meanwhile, for the shredded egg, combine the egg, sesame oil and salt in a bowl. Heat a non-stick frying pan over medium heat and add the egg, spreading it over the base in a thin layer by rotating the pan. When set, flip the egg and cook the other side. Remove from the pan, roll up and slice thinly.
- Divide the warm rice between 4 bowls. Top the rice with the chicken, mushrooms, reserved sliced spring onions and shredded egg, as well as a small amount of yuzu kosho (if using) and some sliced nori. Heat the broth and serve in a teapot to pour over the chicken and rice.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Hearty But Healthy
