Seoul Mate Plate

Ingredients

• 1 cup white rice
• 500gm chicken stir fry
• Kewpie Sesame Soy Sauce
• 1/4 purple cabbage
• 2 corn cobs in the husk
• 4 carrots
• 3 lebanese cucumbers
• 1 red chilli
• 1 tsp finely grated ginger
• 3 Tbsps soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp rice vinegar
• 1 Tbsp crushed garlic
• 1 Tbsp brown sugar
• 1 Tbsp honey
• 1 Tbsp lemon juice
• 1 tsp sesame seeds
• 1 Tbsp olive oil
• pinch pepper

Method

1. Mix ginger, soy sauce, sesame oil, rice vinegar, garlic, sugar, honey, lemon juice, pepper and sesame seeds in a bowl.
2. Leave chicken to marinate in the sauce.
3. Cook corn cobs in the husk for four minutes in the microwave and leave to cool.
4. Cook the rice using your preferred method.
5. Dice carrots, slice cucumbers into ribbons using a peeler and chop cabbage finely.
6. Slice kernels from corn cobs.
7. Finely chop the chilli.
8. Heat olive oil in a large frying pan. Cook chicken over medium heat stirring regularly for eight minutes or until cooked through.
9. Fill ramekin or small bowl with cooked rice and tip out onto the middle of each plate.
10. Arrange a layer of carrot, corn, cucumber, purple cabbage, in that order, in rings around the rice.
11. Spoon chicken and sauce onto rice.
12. Top with chilli.
13. Drizzle each plate with Kewpie Sesame Soy Dressing.
14. Enjoy!

Product used in recipe

• Kewpie - Japanese Dressing Sesame Soy