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Coconut & soy braised chicken with sushi rice, cucumber & pickled ginger

A bowl of coconut & soy braised chicken with sushi rice, cucumber & pickled ginger

Coconut & soy braised chicken with sushi rice, cucumber & pickled ginger

Name: Coconut & soy braised chicken with sushi rice, cucumber & pickled ginger
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: 400g sushi rice; 1 tbsp vegetable oil; 800g skinless chicken thigh fillets cut into bite-sized pieces; 400g coconut milk; 30ml light soy sauce; 30ml dark soy sauce; 50g soft light brown sugar; 1 cucumber; 1 tbsp chilli oil; 2 tbsp pickled sushi ginger

Sophie Wyburd

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Serves 4

Easy

Prep: 5 mins

Cook: 45 mins

A star rating of 3.4 out of 5.10 ratingsRate

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For a light dinner, cook chicken in a rich broth made with coconut milk, then serve over sticky sushi rice alongside crisp cucumber and tangy pickled ginger

Dairy-free

Egg-free

High-protein

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Ingredients

Nutrition

Units:

MetricUS

400g sushi rice
1 tbsp vegetable oil
800g skinless chicken thigh fillets

cut into bite-sized pieces
400g coconut milk
30ml light soy sauce
30ml dark soy sauce
50g soft light brown sugar
1 cucumber
1 tbsp chilli oil
2 tbsp pickled sushi ginger

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Nutrition: per serving

kcal839
fat36g
saturates19g
carbs81g
sugars18g
fibre4g
protein46g

high
salt2.93g

Method

step 1

Pour the sushi rice into a large saucepan and add enough cold water to cover it. Swish it around in the water with your hands; the water will become cloudy, then drain it in a sieve. Repeat this step 10 times, or until the water in the saucepan stays clear when you’ve swirled the rice around. Drain well, then pour in 460ml of cold water. Set over a high heat and bring the pan to a boil. Pop on the lid, turn the heat to its lowest setting and simmer for 12-15 mins. Turn off the heat and leave the lid on. Let it stand for another 15 mins.
step 2

Heat the oil in a large frying pan over a medium-high heat and add a third of the chicken. Brown it all over for 4 mins, then remove from the pan and repeat in another two batches with the remaining chicken. Pour in the coconut milk, light and dark soy sauces and the sugar, stirring well. Return the chicken to the coconut milk mixture and simmer for 25 mins until the sauce has turned thick, dark and glossy, and the chicken is tender.
step 3

Lightly bash the cucumber with the side of a large knife, then cut into small pieces. Put in a bowl along with a pinch of salt and the chilli oil, then mix well. Separate the sushi rice a little with a fork, then spoon into bowls. Top with the coconut-braised chicken, some of the smacked cucumber and pickled sushi ginger.

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A star rating of 3.4 out of 5.10 ratings

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