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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Asian-style Chicken Mince & Rice?
The preparation time for Asian-style Chicken Mince & Rice with charred baby tomatoes & cashew nuts is between 20 and 25 minutes.
What is the total time required to make Asian-style Chicken Mince & Rice with charred baby tomatoes & cashew nuts?
The total time required to make Asian-style Chicken Mince & Rice with charred baby tomatoes & cashew nuts is between 20 and 25 minutes.
How many servings does Asian-style Chicken Mince & Rice provide?
4 servings
What are the main ingredients in Asian-style Chicken Mince & Rice?
Baby Tomatoes, Cashew Nuts, Chicken, Edamame Beans, Free-Range Chicken Mince, Jasmine Rice, Piquanté Peppers, Spinach, Spring Onion, Spring Onions, UCOOK Asian Sauce
What is the nutritional information of Asian-style Chicken Mince & Rice?
Calories: 741, Carbs: 79 grams, Fat: grams, Protein: 39.5 grams, Sugar: 13.3 grams, Salt: 1069 grams
How do I prepare Asian-style Chicken Mince & Rice?
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! 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. 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. 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.
What should be prepared from my kitchen to make Asian-style Chicken Mince & Rice?
Baby Tomatoes, Cashew Nuts, Chicken, Edamame Beans, Free-Range Chicken Mince, Jasmine Rice, Piquanté Peppers, Spinach, Spring Onion, Spring Onions, UCOOK Asian Sauce
How many calories does Asian-style Chicken Mince & Rice have?
741 calories
How much fat content does Asian-style Chicken Mince & Rice have?
grams
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