Takikomi rice with chicken, carrots and shiitake

Ingredients

For 1 serving

• White rice75 g
• Skinless chicken thighs100 g
• Carrots50 g
• Shiitake mushrooms60 g
• Chicken broth180 ml
• Soy sauce1 tablespoon
• Ginger3 g
• Spring onions1
• Green beans80 g

Contains: gluten, soy, celery,

Method

1. Rinse the rice, rubbing it between your hands and changing the water until it runs clear, then leave it to drain.
2. Cut the chicken thighs into roughly 1.5 cm dice; peel the carrots and cut into matchsticks; wipe the shiitake with a damp cloth, remove the tough stems and slice; peel and grate the ginger; top and tail the green beans and cut into short pieces.
3. Put the rice in a heavy-based pan with the chicken stock, soy sauce and ginger, then lay the chicken, carrots and shiitake on top without stirring.
4. Bring to the boil, cover and cook over low heat for 18 minutes without stirring, adding the green beans on top halfway through, until the rice has absorbed all the liquid.
5. Turn off the heat and leave to rest covered for 5 minutes so the rice finishes steaming.
6. Gently fold it from the bottom and serve with the sliced spring onion.