eCook Meal
Sticky Soy Chicken Dashi Broth
with mushrooms & edamame beans
Made from dried kelp & bonito flakes, dashi may not be a flavour profile you are used to. But once you taste the clean, savoury umaminess of this mushroom, ginger, garlic & dashi broth, you won’t look back, Chef. Served with a sweet, sesame soy-glazed chicken, glistening with deliciousness, and edamame bean-loaded jasmine rice. It’s Japanese cuisine at its finest. Oishii!
Serving guide
Choose your portion size.
RICE & EDAMAME
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix in the edamame beans, and steam for 8-10 minutes. Fluff with a fork and cover.
DILUTE & FRY
Boil the kettle. Dilute the dashi with 300ml [600ml]|#7DA0D7 of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the ginger and garlic, and fry until fragrant, 1-2 minutes.
DASHI BROTH
Add the diluted dashi to the pan with the mushrooms and gently simmer until slightly reduced, 10-12 minutes. Remove from the pan and season (to taste).
STICKY Chicken
Place a pan over medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into cubes. Coat the chicken with the Cornflour. When hot, fry the chicken until golden and cooked through, 3-4 minutes (shifting occasionally). Mix in the sweet sesame soy and cook until the chicken is coated and glossy, 2-3 minutes. Remove from the pan.
TIME TO EAT
Bowl up the rice and pour the loaded dashi broth over. Top with the sticky Chicken and sprinkle over the sesame and chilli. Garnish with the spring onion/s and coriander. Enjoy, Chef!
RICE & EDAMAME
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix in the edamame beans, and steam for 8-10 minutes. Fluff with a fork and cover.
DILUTE & FRY
Boil the kettle. Dilute the dashi with 300ml [600ml]|#7DA0D7 of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the ginger and garlic, and fry until fragrant, 1-2 minutes.
DASHI BROTH
Add the diluted dashi to the pan with the mushrooms and gently simmer until slightly reduced, 10-12 minutes. Remove from the pan and season (to taste).
STICKY Chicken
Place a pan over medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into cubes. Coat the chicken with the Cornflour. When hot, fry the chicken until golden and cooked through, 3-4 minutes (shifting occasionally). Mix in the sweet sesame soy and cook until the chicken is coated and glossy, 2-3 minutes. Remove from the pan.
TIME TO EAT
Bowl up the rice and pour the loaded dashi broth over. Top with the sticky Chicken and sprinkle over the sesame and chilli. Garnish with the spring onion/s and coriander. Enjoy, Chef!
RICE & EDAMAME
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix in the edamame beans, and steam for 8-10 minutes. Fluff with a fork and cover.
DILUTE & FRY
Boil the kettle. Dilute the dashi with 900ml [1.2L]|#7DA0D7 of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Add the ginger and garlic, and fry until fragrant, 1-2 minutes.
DASHI BROTH
Add the diluted dashi to the pan with the mushrooms and gently simmer until slightly reduced, 15-20 minutes. Remove from the pan and season (to taste).
STICKY Chicken
Place a pan over medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into cubes. Coat the chicken with the Cornflour. When hot, fry the chicken until golden and cooked through, 4-6 minutes (shifting occasionally); you may need to do this step in batches. Mix in the sweet sesame soy and cook until the chicken is coated and glossy, 3-4 minutes. Remove from the pan.
TIME TO EAT
Bowl up the rice and pour the loaded dashi broth over. Top with the sticky Chicken and sprinkle over the sesame and chilli. Garnish with the spring onions and coriander. Enjoy, Chef!
RICE & EDAMAME
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix in the edamame beans, and steam for 8-10 minutes. Fluff with a fork and cover.
DILUTE & FRY
Boil the kettle. Dilute the dashi with 900ml [1.2L]|#7DA0D7 of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Add the ginger and garlic, and fry until fragrant, 1-2 minutes.
DASHI BROTH
Add the diluted dashi to the pan with the mushrooms and gently simmer until slightly reduced, 15-20 minutes. Remove from the pan and season (to taste).
STICKY Chicken
Place a pan over medium-high heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into cubes. Coat the chicken with the Cornflour. When hot, fry the chicken until golden and cooked through, 4-6 minutes (shifting occasionally); you may need to do this step in batches. Mix in the sweet sesame soy and cook until the chicken is coated and glossy, 3-4 minutes. Remove from the pan.
TIME TO EAT
Bowl up the rice and pour the loaded dashi broth over. Top with the sticky Chicken and sprinkle over the sesame and chilli. Garnish with the spring onions and coriander. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R288.00
for 4 servings · R72.00 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Cornflour needs 40 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
-
Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
-
Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
-
Jasmine Rice needs 300 mlFully Cooked Coconut Jasmine Rice 250 g R43.99 · whole pack (size can't be divided)R43.99
-
Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
Not in the Woolies basket — source these elsewhere:
- Sweet Sesame Soy
- Sesame & Chilli
- Dashi Stock Granules
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sticky Soy Chicken Dashi Broth?
The preparation time for Sticky Soy Chicken Dashi Broth with mushrooms & edamame beans is between 25 and 45 minutes.
What is the total time required to make Sticky Soy Chicken Dashi Broth with mushrooms & edamame beans?
The total time required to make Sticky Soy Chicken Dashi Broth with mushrooms & edamame beans is between 40 and 60 minutes.
How many servings does Sticky Soy Chicken Dashi Broth provide?
4 servings
What are the main ingredients in Sticky Soy Chicken Dashi Broth?
Button Mushrooms, Cornflour, Dashi Stock Granules, Edamame Beans, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Coriander, Fresh Ginger, Garlic Clove/s, Garlic Cloves, Jasmine Rice, Sesame & Chilli, Spring Onion/s, Spring Onions, Sweet Sesame-Soy
What is the nutritional information of Sticky Soy Chicken Dashi Broth?
Calories: 777, Carbs: 102 grams, Fat: grams, Protein: 51.6 grams, Sugar: 28.5 grams, Salt: 1880 grams
How do I prepare Sticky Soy Chicken Dashi Broth?
TIME TO EAT: Bowl up the rice and pour the loaded dashi broth over. Top with the sticky chicken and sprinkle over the sesame and chilli. Garnish with the spring onion/s and coriander. Enjoy, Chef! STICKY CHICKEN: Place a pan over medium-high heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into cubes. Coat the chicken with the cornflour. When hot, fry the chicken until golden and cooked through, 3-4 minutes (shifting occasionally). Mix in the sweet sesame soy and cook until the chicken is coated and glossy, 2-3 minutes. Remove from the pan. DASHI BROTH: Add the diluted dashi to the pan with the mushrooms and gently simmer until slightly reduced, 10-12 minutes. Remove from the pan and season (to taste). DILUTE & FRY: Boil the kettle. Dilute the dashi with 300ml [600ml]|#7DA0D7 of boiling water. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Add the ginger and garlic, and fry until fragrant, 1-2 minutes. RICE & EDAMAME: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat, mix in the edamame beans, and steam for 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Sticky Soy Chicken Dashi Broth?
Button Mushrooms, Cornflour, Dashi Stock Granules, Edamame Beans, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Coriander, Fresh Ginger, Garlic Clove/s, Garlic Cloves, Jasmine Rice, Sesame & Chilli, Spring Onion/s, Spring Onions, Sweet Sesame-Soy
How many calories does Sticky Soy Chicken Dashi Broth have?
777 calories
How much fat content does Sticky Soy Chicken Dashi Broth have?
grams