Asian jasmine rice bowl with pineapple-miso caramelized chicken, stir-fried napa cabbage, and quick pickled carrot

Instructions

1. 1

   1. Place the jasmine rice in a sieve and rinse under cold water until the water runs almost clear. Put it in a saucepan with 420 ml (1 3/4 cups) water, bring to a boil, cover, reduce to very low heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

2. 2

   2. Meanwhile, make the quick pickled carrot: combine the carrot, 45 ml (3 tbsp) rice vinegar, sugar, 1/2 tbsp grated ginger, and a pinch of salt in a bowl. Toss well and let sit for at least 15 minutes, stirring once halfway through.

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   3. In another bowl, mix the crushed pineapple, white miso, 45 ml (3 tbsp) soy sauce, honey, grated garlic, and the remaining grated ginger until smooth. Add the chicken and toss well to coat.

4. 4

   4. Heat a large skillet or wok over medium-high heat for 2 minutes. Add 1 tbsp neutral oil and cook the chicken with its marinade for 8-10 minutes, stirring often, until glossy and fully cooked. The thickest part of the chicken should reach 165°F/74°C.

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   5. Transfer the chicken to a plate and, in the same skillet, add the remaining 1 tbsp neutral oil. Add the 3 chopped garlic cloves and stir-fry for 20 seconds. Add the napa cabbage and cook for 3-4 minutes until tender but still slightly crisp.

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   6. Add 15 ml (1 tbsp) rice vinegar, sesame oil, and 1 tbsp scallion to the cabbage. Toss for 30 seconds more and taste; adjust with salt if needed.

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   7. Divide the jasmine rice among 4 bowls. Top with the caramelized chicken, stir-fried napa cabbage, and drained pickled carrot. Finish with the remaining scallion, sesame seeds, and lime wedges for squeezing over the top.

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   8. If you want to keep the dish warm before serving, you can hold the assembled bowls in a 200°F/95°C oven for up to 10 minutes, without the pickled carrot or lime, to preserve their freshness.