Bol de pollo y arroz con mayonesa de gochujang

Ingredientes

• 1 medium carrot
• 1 lime
• 1/2 tsp caster sugar
• 1 x 250g pouch coconut microwave rice
• 50 g light mayonnaise*
• 2 tsp gochujang
• 1 x 240g pack ready-to-eat roast chicken breast fillets
• 1 x 175g pack ready-to-eat edamame beans
• 2 spring onions, sliced
• 2 tbsp crispy fried onions (optional)

Preparación

1. 1

   Peel the carrot, then use the peeler to cut it into long thin ribbons. Grate the zest from ½ lime and set aside, then squeeze the juice from the zested half into a bowl and stir in the caster sugar and a pinch of salt. Add the carrot ribbons and toss together, then set aside to soften and pickle for 20-30 minutes, stirring occasionally.

2. 2

   Meanwhile, heat the rice according to pack instructions. Divide among serving bowls, fluff the grains with a fork and leave to cool.

3. 3

   Put the mayonnaise, gochujang, reserved lime zest and 1 teaspoon of water in a bowl. Cut the remaining ½ lime into 4 slim wedges, then squeeze two of them into the mayo mixture. Stir to combine and set aside. Remove the skin from the chicken breast fillets, if you prefer, then slice on the diagonal.

4. 4

   Stir 1 teaspoon of the carrot pickling liquid into the gochujang mayo to loosen it, then drain the carrots. Arrange the chicken, carrots and edamame beans on top of the rice. Liberally drizzle over the gochujang mayo and sprinkle over the spring onions and crispy fried onions, if using. Serve with the remaining lime wedges. *Check your mayonnaise is dairy-free, if required.