Full Recipe↓ Day 75/100 | CHICKEN ZOSUI 🛒 INGREDIENTS: Servings: 4 - Chicken thigh: 220g - Chinese cabbage: 80g - Carrot: 40g - Scallion: 1 piece - Eggs: 2 - Rice: 180ml - Sesame oil: 1/2 tbsp (for stir-frying) - Water: 1200ml - Salt & pepper: pinch [Seasoning] - Soy sauce: 3 tbsp - White wine: 2 tbsp - Sugar: 1/2 tbsp - Ginger: 1 knob 🧑‍🍳 METHOD: 1. Rinse the rice until the water runs clear, then drain well. 2. Thinly slice the carrot, cut the Chinese cabbage into bite-size pieces, and whisk the eggs in a small bowl. 3. Thinly slice the white part of the scallions for garnish, and cut the green tops into 3 cm lengths. 4. Grate the ginger and whisk it together with the remaining seasoning ingredients. 5. Cut the chicken into bite-size pieces and marinate in the seasoning mixture for 15 minutes. 6. Heat sesame oil in a pot over medium heat and sauté the chicken pieces, leaving the marinade liquid behind in the bowl. 7. Once the chicken browns and the soy sauce becomes fragrant and starts to burn slightly, pour in the water, reserved marinade, scallion greens, carrot, and Chinese cabbage, then bring to a boil. 8. Once boiling, stir in the rinsed rice, cover with a lid, reduce heat to low, and simmer for 12 minutes. 9. Season to taste with salt and black pepper. 10. Drizzle in the beaten eggs and give it a gentle swirl to create soft ribbons. 11. Ladle into bowls and garnish with the reserved sliced scallion whites. 💡 KEY POINTS: - In this recipe, we're swapping traditional Sake and Mirin for white wine and sugar in a certain conversion formula. As a Japanese home cook, I assure you it works perfectly to replicate the authentic taste. Only one simple rule you need to follow: 👉 Make sure to use a DRY and LOW-ACIDITY WINE (e.g. Pinot Gris). A cheap one is fine, but avoid using fruity wine. ⛩️ TRADITIONAL OPTION: - Swap 2 tbsp white wine for 1 tbsp sake and 1 tbsp mirin, and omit sugar. ⚠️ DISCLAIMER: Not affiliated with or endorsed by TESCO. #zosui #JapaneseRecipes #JapaneseCooking #EasyRecipe #Tesco - @aisletotokyo