Cabbage & Chicken Rice Gratin

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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

Prep

20min

Cook

15min

Fry the cooked rice with butter and garlic and put into a gratin dish.

Mix together the herb crust ingredients in a bowl.

Fry the bitesize chicken pieces and chopped cabbage in butter.

When Step 3 is cooked, add the dashi broth. When it's reduced, add the double cream and season with salt & pepper.

Add the parmigiano reggiano to Step 4 and turn off the heat. Mix it in well to a thick batter consistency.

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.

Serve with lemon juice and finely chopped parsley or mint.

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