Onigirazu
A brilliant meal-prep recipe from Maya Leinenbach’s cookbook »Plantiful Cooking«.
Chao Ga with soft-boiled egg and caramelised shallots
The perfect hangover breakfast? One that comforts and revives in equal measure — and gets you back out into the fresh air instead of under the covers.
Ingredients: 2 servings
| Ingredients | ||
|---|---|---|
| 2 | l | chicken stock (at least 1.5 l) |
| 125 | g | jasmine rice |
| 7 | slice(s) | ginger |
| 2 | tablespoon(s) | fish sauce |
| 3 | tablespoon(s) | Shaoxing rice wine or dry sherry |
| 4-8 | shallots | |
| 5 | cloves | garlic |
| 4-8 | spring onions | |
| 2 | tablespoon(s) | grated ginger |
| 4 | tablespoon(s) | rice vinegar |
| Red Thai chilies, to taste | ||
| 2 | soft-boiled eggs, peeled | |
| A few slices roasted duck breast or other leftover roast meat | ||
| Fish sauce, vegetable oil, sesame oil, lime wedges | ||
Preparation
In a large pot, bring the rice, 1 litre of chicken stock, and the ginger slices to a gentle simmer. Cover and cook over very low heat for at least 1 hour, until the consistency resembles a loose porridge or congee. Stir regularly and add more stock if the mixture becomes too thick.
Season at the end with the rice wine and fish sauce.
Meanwhile, slice the shallots and garlic thinly and slowly caramelise them in vegetable oil until golden brown.
Divide the thick rice soup between two deep bowls and top with the caramelised shallots and garlic, finely sliced spring onions, grated ginger, and chilies to taste.
Finish with a drizzle of sesame oil, a squeeze of lime, and extra fish sauce if desired. Top with slices of duck breast and serve piping hot.
