Miso chicken and rice

Marinade

• 2 tbsp tamari
• 2 tbsp rice wine vinegar
• 1 tsp Japanese pickled ginger, plus extra to serve
• 1 skinless chicken breast fillet (approx. 200-250 g)

Stir-fry

• 120 g sushi rice
• 550 g water
• 1 tbsp miso paste
• 1 tbsp sesame oil
• 3 dried shiitake mushrooms, soaked in boiling water for 30 minutes, stalks removed and thinly sliced
• 4 snow peas, trimmed and cut into halves
• 80 - 100 g fresh baby corn, cut into halves
• ¼ red capsicum, deseeded and cut into cubes (1-2 cm)

Sauce

• 1 tsp rice wine
• 1 - 2 spring onions/shallots, ends trimmed and green fronds finely sliced to garnish