Asian jasmine rice bowl with white miso and apple glazed chicken, sautéed shiitake, and crunchy cucumber-daikon salad

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place 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. Turn off the heat, let it rest covered for 10 minutes, then fluff with a fork.

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   2. While the rice cooks, make the glaze by mixing the white miso, unsweetened apple purée, 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, honey, half of the grated ginger, and 1 grated garlic clove in a bowl until smooth.

3. 3

   3. Pat the chicken dry with paper towels and season lightly with black pepper. Heat a large skillet or wok over medium-high heat and add 15 ml (1 tbsp) vegetable oil. Brown the chicken for 4 to 5 minutes per side, until fully cooked and it reaches 74 °C / 165 °F at the thickest part.

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   4. Reduce the heat to medium, pour the glaze over the chicken, and cook for 2 to 3 minutes more, turning and stirring, until the sauce reduces, turns glossy, and coats the chicken. Remove from the heat.

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   5. In another pan or the same cleaned pan, heat the remaining 15 ml (1 tbsp) vegetable oil over medium-high heat. Add the shiitake, 2 minced garlic cloves, and the remaining ginger. Stir-fry for 4 to 5 minutes until the mushrooms are browned and tender. Add 15 ml (1 tbsp) soy sauce and cook 30 seconds more.

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   6. For the salad, combine the daikon, cucumber, 15 ml (1 tbsp) rice vinegar, the juice of the lime, toasted sesame oil, and a pinch of salt in a bowl. Toss well and let sit for 5 minutes so it softens slightly while staying crisp.

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   7. Toast the sesame seeds in a dry skillet over medium heat for 1 to 2 minutes, shaking often until fragrant. Watch carefully so they do not burn.

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   8. Divide the jasmine rice among 4 bowls. Top with the glazed chicken, sautéed shiitake, and the cucumber-daikon salad. Finish with toasted sesame seeds, chopped chives, and, if desired, a little lime zest. Serve immediately.