Healthy Food-Japanese chicken and rice salad
110 g jasmine rice
3 spring onions, sliced
1/3 cucumber, diced
1/2 red peppers, diced
85 g cooked chicken, diced
1/4 avocados, diced
salt and black pepper
For the dressing
2 tbsp mirin, (Japanese rice vinegar)
1 tbsp caster sugar
1/2 tbsp sunflower oil
1. Put the jasmine rice in a large pan with plenty of cold water and a pinch of salt. Bring to the boil and simmer for 12-15 minutes until the rice is just tender. Drain and leave to stand in a sieve for 15 minutes, stirring halfway through, then transfer to a bowl.
2. To make the dressing, gently warm the rice wine vinegar and sugar in a small saucepan until the sugar has dissolved. Add the sunflower oil and stir into the rice.
3. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Dice the flesh. Stir into the dressed rice together with the spring onions, pepper, chicken and avocado. Season to taste.
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