for 2 person

Rice

50 g	sushi rice
1 dl	water

Tea broth

4 dl	water
4 tsp	Fine Food Japanese Sencha green tea
½ tsp	ginger, finely grated
¾ tsp	salt

Chicken

1 tbsp	olive oil
1	chicken breast
¼ tsp	salt
a little	pepper

To serve

50 g	celery, sliced
1	spring onion incl. green part, cut into thin rings
2 tbsp	coriander, roughly chopped
1 tsp	sesame seeds, roasted

How it's done

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Place the rice and water in a pan, leave to soak for approx. 15 mins. Bring the rice to the boil, reduce the heat, cover and simmer over a low heat for approx. 10 mins. Turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins (do not remove the lid).

Tea broth

Bring the water to the boil, add the tea. Remove the pan from the heat, cover and leave to infuse for approx. 3 mins. Strain the tea. Add the ginger and salt, stir, cover and keep warm.

Chicken

Heat the oil in a non-stick frying pan. Brown the chicken for approx. 5 mins. each side, remove from the pan, season, cut into slices.

To serve

Divide the rice and vegetables between the soup bowls, pour over the tea broth, cover each bowl with a plate and leave to infuse for approx. 2 mins. Add the chicken to the soup and garnish with coriander and sesame seeds.

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