Chicken and Summer Vegetable M

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Chicken thighs		2
Soy sauce		1 tsp
Sake		1 tsp
Salt & pepper		a little each
Vegetable oil		1 tsp
Frozen summer vegetables		2 handfuls
Hot water		600ml
Dashi stock granules		2/3 tsp
Eggs		2
Miso		35-40g
Cooked rice		for 2 people

Method

Prep

8min

Cook

8min

These are the frozen summer vegetables that I used. It has plenty of colourful vegetables like red onion, cherry tomato, peppers and so on.

Remove the skin from the the chicken and cut into bitesized pieces. Rub well with the soy sauce, sake, salt & pepper.

Put the oil in a pan and fry the chicken on high heat. When it's nicely browned, add the frozen summer vegetables, hot water and dashi stock granules and simmer for 5 minutes.

Meanwhile, make poached eggs:crack the eggs into a tea cup, pour water to the top, wrap with cling film and microwave for 70 seconds.

When the soup has reduced to about 400ml (which is about enough for two people), turn the heat down to medium and dissolve in the miso. Add the cooked rice and simmer for 2 minutes.

Serve in a soup bowl and add the poached egg on top.

Tips & Note

Poached eggs vary depending on the nature of the microwave oven, but it's worth noting that the yolks may rupture around 80 seconds.

Category

Japan Britain Boiled Miso soup Pan Fried / Shallow Fried Rice Simmer Chicken Eggs Autumn Dinner Lunch Winter

Related soy sauce miso sake dashi stock vegetables

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