• TO DRINK: Kumkani Lanner Hill Sauvignon Blanc 2008’s luscious asparagus and pea notes will match the chicken.

    Gomoku maze gohan (steamed rice with vegetables and chicken)

    Serves: 4
    Cooking Time: 1 hour 10 mins

    Ingredients

    • 2 – 3 pieces dried shiitake mushrooms
    • 400g (2 cups) medium-grain sushi rice
    • 500ml (2 cups) water
    • 15ml (1 tbsp) grapeseed oil, plus extra for frying
    • 200g deboned chicken thighs, diced
    • 1 carrot, peeled and thinly sliced
    • 5ml (1 tsp) white sugar
    • 15ml (1 tbsp) mirin
    • 15ml (1 tbsp) soy sauce
    • 15ml (1 tbsp) sesame oil
    • 1 large egg

    Instructions

    1

    Soak the shiitake mushrooms in cold water for 30 minutes. Drain, reserving the water, and slice the mushrooms.

    2

    Rinse the rice in repeated changes of cold water until the water runs clear. Drain. Combine the rice and water in a pressure cooker and bring to the boil after the pressure has started. Leave for 5 minutes, then remove from the heat and let the rice stand for 10 minutes. Release the pressure and stir the rice with a big spoon.

    3

    Heat the oil in a saucepan and stir-fry the chicken until it turns brown. Add the carrot and mushrooms.

    4

    Add the sugar, mirin and soy sauce. Add 60ml – 125ml (¼ cup – ½ cup) of water from the shiitake mushrooms. Simmer for 15 – 20 minutes. Stir through the sesame oil.

    5

    Heat a little oil in a non-stick frying pan. Whisk the egg in a bowl, then pour it into the pan. Turn it with a spatula when half cooked. Drain on paper towels and leave to cool, then slice it thinly.

    6

    Place the steamed rice in a large bowl and slowly fold in the vegetable mix. Mix gently, garnish with the sliced egg and serve.