Adam Liaw's Chicken soboro
This simple one-bowl dish is loved by adults and kids alike. Although the egg crumble may look like dry scrambled eggs, it is the perfect texture to match with soft white short-grain rice, moist chicken and fresh snow peas.
1 tbsp vegetable oil
Adam and his son in Hakone, Japan. Photo: Instagram
500g chicken mince
¼ cup soy sauce
¼ cup sake
Adam Liaw's new book, Adam's Big Pot.
2 tbsp caster sugar
2 tbsp mirin
¼ cup water
2 cups snow peas, tailed
8 cups steamed short-grain rice,
1 sheet nori, finely sliced, to serve
2 tbsp mirin
1 tsp caster sugar
½ tsp salt
Heat the oil in a medium saucepan over medium heat and add the chicken mince. Fry the mince until it turns white (you don't need to brown it) and add the soy sauce, sake, sugar, mirin and water.
Bring to a simmer, stirring occasionally for about 10 minutes, or until the liquid has almost completely evaporated. Stir again to moisten the chicken and set aside.
To make the egg crumble, heat the eggs, mirin, sugar and salt together in a medium saucepan over medium heat, stirring frequently for about 10 minutes, or until the egg dries and is in small pieces. Blanch the snow peas in boiling salted water for about 1 minute, then refresh in cold water.
Cut the snow peas in half diagonally. Divide the rice between four bowls and press down to create a flat surface.
Arrange the chicken, sliced snow peas and egg crumble in sections over the top of the rice.
Serve with sliced nori.
TIP: This recipe works equally well with pork, turkey or beef mince. For the snow peas you could substitute cooked green peas, or blanched green beans sliced into rounds.
This is an extract from Adam's Big Pot by Adam Liaw published by Hachette Australia, out now.