For this dish you poach all of the ingredients in a fragrant miso broth to create a deliciously healthy, Japanese inspired bowl of goodness. Finished with radish, spring onions and a light dressing, this wonderful dish will leave you feeling light, clean and nourished. That about says it all!  

30 Minutes. Sugar Free. Dairy Free.

Serves 2.

2 x 180g free range chicken breast
1/4 cup white miso paste
1 cup brown rice
1/4 cup edamame (40g) 
1 bunch broccolini
2 radish
1 spring onion
2 teaspoons Japanese soy sauce
2 teaspoons maple syrup
1 tablespoon cooking sake

Cook rice
Add rice and 2 cups of cold tap water to a medium pot and bring to the boil. When water starts to boil, turn heat down to a simmer and cover. Simmer for 20 minutes or until all the water has been absorbed and there is no water standing at the bottom of the pan. Remove from heat, cover and let stand for a further 5-10 minutes until done. Fluff with a fork.

Poach chicken & blanch vegetables
Bring a kettle of water to the boil. Use a pot large enough to lay the chicken flat. Pour in 1 litre boiled water and miso paste (reserve a teaspoon for the dressing). Stir to dissolve. Place on medium heat and bring to a boil. Reduce heat to a simmer and add chicken. Simmer gently for 7 minutes with the lid off. Remove from heat, cover and stand for 10 minutes. Remove the chicken from the liquid and set aside to cool. Reserve liquid. Trim ends of the broccolini and halve. Bring poaching water back to the boil. Blanch broccolini and edamame for 2 minutes. Drain and rinse under cold water.

Garnish & serve
Plate rice in a bowl with broccolini and edamame beans. Slice poached chicken into 1cm pieces and place over the veg. In a bowl, combine a drizzle of olive or sesame oil with the premix sauce and reserved miso. Whisk and pour over the top. Garnish with finely sliced spring onion and radish (use a mandolin if you have one).


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March 14, 2016 by Timothy Ryder
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