Cabbage & Chicken Rice Gratin

Filling but not heavy.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)
Serves 2 Prep: 20 min Cook: 15 min

Ingredients

Pointed cabbage 1/4
Chicken 120g
Dashi broth 4 tbsp
Double cream 3 tbsp
Parmigiano reggiano 3 tbsp
Butter as required
Salt & pepper as required
Lemon as required
Parsley as required
Cooked rice for 2 people
Butter as required
Finely chopped garlic 1 clove
Breadcrumbs 1 tbsp
Light soy sauce 1 tbsp
Grated garlic 1/2 clove
Olive oil 1 tbsp
Parmigiano reggiano 1 tbsp

Method

1
Fry the cooked rice with butter and garlic and put into a gratin dish.
2
Mix together the herb crust ingredients in a bowl.
3
Fry the bitesize chicken pieces and chopped cabbage in butter.
4
When Step 3 is cooked, add the dashi broth. When it's reduced, add the double cream and season with salt & pepper.
5
Add the parmigiano reggiano to Step 4 and turn off the heat. Mix it in well to a thick batter consistency.
6
Place Step 5 onto the rice in Step 1 and sprinkle the herb crust over it. Put into a hot oven 200C and bake for 10 minutes until the crust is golden brown.
7
Serve with lemon juice and finely chopped parsley or mint.

Tips & Note

●Parmigiano reggiano will be the key ingredient to determine the saltiness, so be careful not to oversalt the chicken when you adjust to taste.

Cabbage & Chicken Rice Gratin

Filling but not heavy.

Recipe By: Torajiro Kuruma (https://cookbuzz.com/kitchen/62)

Serves 2

Prep: 20 min

Cook: 15 min

Ingredients

Pointed cabbage 1/4
Chicken 120g
Dashi broth 4 tbsp
Double cream 3 tbsp
Parmigiano reggiano 3 tbsp
Butter as required
Salt & pepper as required
Lemon as required
Parsley as required
Cooked rice for 2 people
Butter as required
Finely chopped garlic 1 clove
Breadcrumbs 1 tbsp
Light soy sauce 1 tbsp
Grated garlic 1/2 clove
Olive oil 1 tbsp
Parmigiano reggiano 1 tbsp

Cabbage & Chicken Rice Gratin

Recipe ID :874 Posted on 14 JUL 2015

Serves 2

Prep 20min
Cook 15min
views 2,644
printed 150

saved 2

Filling but not heavy.

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Ingredients

Print Ingredients Email Ingredients
1/4
120g
4 tbsp
3 tbsp
3 tbsp
as required
as required
as required
as required
for 2 people
as required
1 clove
1 tbsp
1 tbsp
1/2 clove
1 tbsp
1 tbsp

Method

Prep
20min
Cook
15min
1
Fry the cooked rice with butter and garlic and put into a gratin dish.
2
Mix together the herb crust ingredients in a bowl.
3
Fry the bitesize chicken pieces and chopped cabbage in butter.
4
When Step 3 is cooked, add the dashi broth. When it's reduced, add the double cream and season with salt & pepper.
5
Add the parmigiano reggiano to Step 4 and turn off the heat. Mix it in well to a thick batter consistency.
6
Place Step 5 onto the rice in Step 1 and sprinkle the herb crust over it. Put into a hot oven 200C and bake for 10 minutes until the crust is golden brown.
7
Serve with lemon juice and finely chopped parsley or mint.

Tips & Note

●Parmigiano reggiano will be the key ingredient to determine the saltiness, so be careful not to oversalt the chicken when you adjust to taste.

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Torajiro Kuruma
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TORAJIRO KURUMA
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Filling but not heavy.
Pointed cabbage, Chicken, Dashi broth, Double cream, Parmigiano reggiano, Butter, Salt & pepper, Lemon, Parsley, , Cooked rice, Finely chopped garlic, , Breadcrumbs, Light soy sauce, Grated garlic, Olive oil
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