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    Chicken rice bowl with soft-boiled egg and veggie pickle

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    Chicken rice bowl with soft-boiled egg and veggie pickle

    • Preparation time: 20 minutes, plus resting
    • Cooking time: 15 minutes

    Serves: 4


    6 essential Waitrose British chicken thigh fillets (about 500g), trimmed of excess fat and sinew, halved

    15g fresh root ginger, finely grated

    2 tbsp mirin rice wine

    2 tbsp less salt soy sauce

    1 large carrot, cut into matchsticks

    1⁄2 cucumber, finely sliced

    3 tbsp Chinese rice vinegar

    250g basmati (or long grain) rice

    4 essential Waitrose eggs

    4 tbsp sriracha (or chilli sauce)

    vegetable oil, for greasing

    1 sheet sushi nori, finely snipped with scissors (optional)


    1. In a large bowl, mix the chicken with the ginger, mirin and soy; set aside. In another bowl, toss the carrot and cucumber with 2 tbsp rice vinegar and a large pinch of salt; set aside to pickle slightly. Meanwhile, cook the rice according to pack instructions; drain.

    2. In a separate pan, boil the eggs for 6 minutes. Cool under cold water, then peel and set aside. Mix the remaining 1 tbsp vinegar with the sriracha (or chilli sauce) in a small bowl and set aside.

    3. Preheat the grill to high. Spread the chicken over a foil-lined baking tray, wiping off the excess marinade. Grill for 4-5 minutes each side, until crisp and piping hot; rest under foil for 5 minutes. 4 Divide the rice and chicken between bowls. Drain the pickled vegetables and halve the boiled eggs; add both to the bowls. Drizzle over the chilli sauce mix and top with the sushi nori, if using.

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