Asian Chicken Risotto
We went to the foodie hub of Copenhagen to support my husband Mark race IM Copenhagen last month and indulged in some amazing foodie treats. I am a big fan of street food and the variety that it can offer at an affordable price and I can honestly say that this city exceeded all expectations on the availability of this growing trend.
Most conveniently, located just over the bridge at Nyhaven, there is a food market called the Bridge Street Kitchen which showcases some amazing vendors. We visited this 3 times during our stay here including running here whilst Mark was on the run course, to eat some great food and get back to Nyhaven in time to see him run through again!
I was inspired by a dish I tried from a stall called Grod who turned one of my favourite Italian meals (risotto) into a cultural taste sensation with an Asian twist. Certainly different from my standard veggie risotto (normally served with a slab of goats cheese...)
I took to the kitchen and did my best to come up with my own version, so here it is folks!
Asian Chicken Risotto
2 chicken breasts
1 onion, finely diced
1 tsp oil of choice (I use rapeseed)
1 cup risotto rice
1 tsp crushed garlic
1 1/2 tsp ginger puree
1 tsp lemongrass puree
Good pinch of chilli flakes (add more if you like the heat)
1 tablespoon of miso paste
3 cups boiling water
1 chicken stock cube
To garnish: Sliced spring onions, handful of chopped coriander and salted nuts
1- Start by cooking the chicken breasts. Butterfly the meat by laying the breast on a chopping board and slicing horizontally through the breast but not all the way through- the chicken should open out like a book.
2- Lay cling film over the butterflied meat and bash with a rolling pin to flatten out and ensure even thickness. Season both sides with salt and pepper.
3- Heat a deep, non stick frying pan on a medium heat with 1tbsp oil in the pan. Once hot, add the seasoned chicken to the pan and cook on both sides for around 3-4 minutes. Check it's cooked all the way through by slicing the meat and ensuring it's not pink in the middle. Remove from the pan, wrap in tin foil and keep warm.
4- Using the same pan, add the diced onion and fry gently on a medium heat until soft and translucent- about 6-8 minutes. Don't let them burn or catch!
6- Add the garlic, ginger and lemongrass and fry for another minute before adding in the risotto rice. Fry for one minute until the rice is evenly coated in all those lovely flavours.
7- Bring the kettle to the boil and add the water 1 cup at a time to the risotto rice mix along with the chicken stock and miso paste. Stir constantly on a medium heat and only add the next cup once the liquid in the pan has been fully absorbed. If you need to add more water, do so a little at a time.
8- It should take about 20 minutes for the rice to cook through so test the rice after about 18 minutes- it should still have a little bit of 'bite' to it and not be mushy. The risotto should not be dry, but have enough liquid in the pan so that if you shake the pan, the rice can settle evenly in the sauce. If it's too dry- add a little more water.
9- Shred the chicken breasts into thin slices and add to the risotto and combine.
10- Cover with a lid and leave to rest for a couple of minutes.
10- Serve in large bowls and top with freshly chopped spring onions, coriander and salted peanuts.