Steps
- Bring 500ml of chicken broth to a gentle boil in a saucepan. Add 2 skinless chicken breasts and simmer for about 8 minutes, until they reach 165°F / 74°C. Remove and shred.
- Add 50g of long-grain rice and 8 Chantenay baby carrots, halved lengthwise, to the broth. Bring to a boil, cover, and simmer over low heat for 10 minutes, until the rice and carrots are tender.
- Return the chicken and stir in 2 tablespoons of miso paste, 1 tablespoon of soy sauce, and 1 tablespoon of mirin. Heat through and scatter over 2 sliced scallions.