CHICKEN SOBORO BOWL
COOKBOOK: The Broadstreet Melbourne Cookbook
I was given this amazing cookbook for my birthday from two beautiful friends! Here’s another amazing recipe that was just delicious! CIBI is a quirky Japanese restaurant in the heat of Melbourne and they did great releasing this recipe (although I do know they keep to themselves certain ‘secret’ ingredients…….but that’s ok! I was extremely happy with this version!
Loved loved loved the soy eggs!
2 tablespoons of olive oil
1kg of shredded cooked chicken
60g of grated ginger
2 tablespoons of sesame seeds
1 cup snow peas
4 small radishes, sliced finely
2 cups of mixed mushrooms
3 handfuls of mixed lettuce
3 tablespoons tamari (soy)
2 tablespoons white sugar
3 tablespoons mirin
1 tablespoon of miso paste (optional)
1 sheet of seaweed
Place eggs in a pot, cover with water, bring to boil for 7 minutes , remove and drain.
Peel eggs and place them in a deep bowl.
In another pot , add tamari (soy sauce), miring, paste and seaweed. Bring to boil for one min and set aside.
Drain sauce over the eggs and place eggs in fridge for 1hour. Turn eggs a few times during that period.
In a wok, heat oil and add ginger, radishes , snow peas and mushrooms. Stir fry until the mushrooms are just soft.
Add cooked shredded chicken and mix well. Let it stay to cool.
Remove eggs from the fridge, take each and cut in half.
In a salad bowl, add mixed lettuce, top with chicken mixture and combine well. place eggs on the salad mixture and its now ready to be served. Serve with rice.