Umami can be added to a dish with various ingredients and flavour combinations, and blistered tomatoes are one way to do it, Chef! These will share a plate with edamame bean-loaded jasmine rice, browned chicken mince simmered in our special Asian UCOOK sauce, and earthy spinach.
Asian-style Chicken Mince & Rice
Asian-style Chicken Mince & Rice
with charred baby tomatoes & cashew nuts
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Tomatoes
- Cashew Nuts
- Chicken
- Edamame Beans
- Free-Range Chicken Mince
- Jasmine Rice
- Piquanté Peppers
- Spinach
- Spring Onion
- Spring Onions
- UCOOK Asian Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat, mix in the edamame beans, and steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED TOMATOES
Place a pan over high heat with a drizzle of oil. When hot, fry the halved tomatoes until charred, 1-2 minutes, shifting occasionally. Add the sliced onions and fry until lightly golden, 1-2 minutes. Remove from the pan.
MINCE
Return the pan over high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 1-2 minutes (shifting occasionally). Mix in the Asian sauce, 50ml of water, and the charred baby tomatoes with the onions. Simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
DINNER IS READY
Make a bed of the rinsed spinach, top with the rice, and the saucy mince. Sprinkle over the nuts, and the drained piquanté peppers. Bon appétit, Chef!
Jasmine Rice - 75ml
Edamame Beans - 40g
Baby Tomatoes - 80g
Spring Onion - 1
Free-range Chicken Mince - 150g
UCOOK Asian Sauce - 1 unit
Spinach - 20g
Cashew Nuts - 15g
Piquanté Peppers - 20g
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat, mix in the edamame beans, and steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED TOMATOES
Place a pan over high heat with a drizzle of oil. When hot, fry the halved tomatoes until charred, 1-2 minutes, shifting occasionally. Add the sliced onions and fry until lightly golden, 1-2 minutes. Remove from the pan.
MINCE
Return the pan over high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 1-2 minutes (shifting occasionally). Mix in the Asian sauce, 100ml of water, and the charred baby tomatoes with the onions. Simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
DINNER IS READY
Make a bed of the rinsed spinach, top with the rice, and the saucy mince. Sprinkle over the nuts, and the drained piquanté peppers. Bon appétit, Chef!
Jasmine Rice - 150ml
Edamame Beans - 80g
Baby Tomatoes - 160g
Spring Onions - 2
Free-range Chicken Mince - 300g
UCOOK Asian Sauce - 2 unit
Spinach - 40g
Cashew Nuts - 30g
Piquanté Peppers - 40g
RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat, mix in the edamame beans, and steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED TOMATOES
Place a pan over high heat with a drizzle of oil. When hot, fry the halved tomatoes until charred, 2-3 minutes, shifting occasionally. Add the sliced onions and fry until lightly golden, 1-2 minutes. Remove from the pan.
MINCE
Return the pan over high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 2-3 minutes (shifting occasionally). Mix in the Asian sauce, 150ml of water, and the charred baby tomatoes with the onions. Simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
DINNER IS READY
Make a bed of the rinsed spinach, top with the rice, and the saucy mince. Sprinkle over the nuts, and the drained piquanté peppers. Bon appétit, Chef!
Jasmine Rice - 225ml
Edamame Beans - 120g
Baby Tomatoes - 240g
Spring Onions - 3
Free-range Chicken Mince - 450g
UCOOK Asian Sauce - 3 units
Spinach - 60g
Cashew Nuts - 45g
Piquanté Peppers - 60g
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 8-10 minutes. Remove from the heat, mix in the edamame beans, and steam, 8-10 minutes. Fluff with a fork and cover.
CHARRED TOMATOES
Place a pan over high heat with a drizzle of oil. When hot, fry the halved tomatoes until charred, 2-3 minutes, shifting occasionally. Add the sliced onions and fry until lightly golden, 1-2 minutes. Remove from the pan.
MINCE
Return the pan over high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 2-3 minutes (shifting occasionally). Mix in the Asian sauce, 200ml of water, and the charred baby tomatoes with the onions. Simmer until the sauce is warmed through and silky (stirring occasionally). Remove from the heat.
DINNER IS READY
Make a bed of the rinsed spinach, top with the rice, and the saucy mince. Sprinkle over the nuts, and the drained piquanté peppers. Bon appétit, Chef!
Jasmine Rice - 300ml
Edamame Beans - 160g
Baby Tomatoes - 320g
Spring Onions - 4
Free-range Chicken Mince - 600g
UCOOK Asian Sauce - 4 units
Spinach - 80g
Cashew Nuts - 60g
Piquanté Peppers - 80g
Woolies Products in this dish
