Known for quality grains and convenient ready-to-heat options, Tilda makes it easy to bring authentic global flavours to your table, even on the busiest winter nights.
Crispy chicken, earthy mushrooms and a rich miso broth come together in this comforting Japanese-inspired rice bowl. Made with Tilda Microwave Brown Rice (Whole Grain), it’s a quick and easy winter warmer packed with flavour and texture.
Tilda’s Crispy Chicken With Miso Mushroom Broth Rice Bowl
2-3
servings10
minutes20
minutesIngredients
2 2 pouches Tilda Microwave Brown Rice (Whole Grain)
4 4 boneless chicken thighs, skin on
2 Tbsp 2 olive oil
1/4 tsp 1/4 salt
150 g 150 shiitake mushrooms, sliced
3 3 garlic cloves, finely chopped
1 Tbsp 1 fresh ginger, grated
1 1 stock cube, made up with 1 litre hot water
2 Tbsp 2 mirin
1 Tbsp 1 tamari or soy sauce
1 tsp 1 light brown miso paste
1 1 cinnamon stick
- To serve
2 2 spring onions, finely sliced
Sesame oil or chilli oil, for drizzling
Method
- Heat the olive oil in a large frying pan over a medium heat. Season the chicken thighs with salt and place skin-side down in the pan. Cook for around 10 minutes until golden and crispy. Turn and cook until the chicken is cooked through and the juices run clear. Remove from the pan, cover and set aside to rest.
- In the same pan, add the ginger, garlic and shiitake mushrooms. Cook for 3-4 minutes, stirring regularly, until softened and fragrant.
- Add the prepared stock, mirin, tamari or soy sauce, cinnamon stick and miso paste. Stir well and simmer gently for 5-6 minutes to allow the flavours to infuse.
- Heat the Tilda Microwave Brown Rice according to pack instructions.
- Slice the chicken into strips. Divide the rice between serving bowls and top with the chicken.
- Remove the cinnamon stick from the broth, then ladle the hot miso mushroom broth around the rice. Finish with spring onions and a drizzle of sesame oil or chilli oil.
Notes
- For an effortlessly indulgent shortcut, replace jasmine rice with Tilda Coconut Basmati Microwave Rice. Simply heat then fold into the warm coconut milk mixture and simmer for 3-4mins before adding cream and mango. The fragrant coconut rice melts beautifully into the pudding, giving it a luxurious, tropical richness with minimal effort.
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