Miso Rice and Chicken

I have finally completed the first draft of my dissertation and it has gone to my tutor and couple of friends for help with editing, so I'm having a few days off to relax and go see the exhibitions I've been wanting to see all summer and not been able to. This morning I went to the Museum of London Street Photography Exhibition, which was really interesting, although I always have a sneaking feeling that really the old photos, modern photos with people dressing up! Then I went to their Modern London galleries at the Museum of London which opened last year and chart the history of London from 1667-present. They have done an amazing job with the makeover, and you can now wander round Victorian London shops, see images from the Blitz and see fashion from the 60s, 70s and 80s as well as a whole lot more and the whole thing was free!

I have trying to create exciting dishes for lunch and supper whilst doing my dissertation and one of them was this really simple but delicious lunch with lovely Japanese flavours.



Miso Rice and Chicken (adapted from Good Food Magazine August 2010)
(Serves 1)

60g sushi rice
1 skinless chicken breasts
70g sprouting broccoli
2 spring onions , cut into diagonal slices
1 tsp toasted sesame seeds

For the dressing
2 tsp miso paste
1 tbsp rice vinegar
1 tbsp mirin
1 tsp grated ginger

Cook the rice using a rice cooker, then keep warm.

While the rice is cooking, cut the chicken breast into slices and stir fry until golden brown.

Boil the broccoli until tender.

Mix the miso, rice vinegar, mirin and ginger together to make the dressing.

Divide the rice between two plates and scatter over the spring onions and sesame seeds. Place the broccoli and chicken slices on top. To finish, drizzle over the dressing.