Pulled chicken with pumpkin, turmeric rice and coleslaw

Total time100 mins

30 minspreparation time

70 minscooking time

This autumn bowl has it all: not only because of the use of great seasonal ingredients such as pumpkin and red cabbage but also in terms of flavour. The Kikkoman Mirin-Style Sweet Seasoning adds a light sweetness, while the Kikkoman Soy Sauce perfectly rounds off the flavour.

Ingredients

10 portion(s)

For the chicken:

15 g

garlic, chopped

400 g

onion, diced

150 ml

Kikkoman Naturally Brewed Soy Sauce

0.3 litre

chicken stock

10 g

paprika powder

5 g

cumin

2.3 kg

chicken thighs, boneless and skinless

For the pumpkin:

500 g

Hokkaido pumpkin, seedless, finely diced (approx. 3 x 3 mm)

100 g

onion, finely diced

100 g

pickled jalapeños, chopped

50 g

brown sugar

150 ml

Kikkoman Mirin-Style Sweet Cooking Seasoning

100 ml

Kikkoman Naturally Brewed Soy Sauce

10 g

star anise

For the rice:

300 g

sushi rice

0.6 litre

water

3 g

turmeric powder

For the salad:

800 g

red cabbage, cut into strips

150 ml

rice vinegar

150 g

honey

100 ml

Kikkoman Naturally Brewed Soy Sauce

For the garnish:

40 g

spring onion, finely sliced

50 g

jalapeños, cut into strips

10 g

black sesame seeds

Allergens:

Gluten, soy, sesame seeds

Total weight per portion:

420 g

Weight per ingredient:

Meat with pumpkin approx. 240 g Salad approx. 80 g Rice approx. 90 g Garnish approx. 10 g

Preparation

Step 1

Mix the garlic and onions with the Kikkoman Soy Sauce, chicken stock, paprika powder and cumin in an ovenproof dish. Coat the chicken with the marinade. Bake everything at 180 °C fan for approx. 40 minutes. Then shred the meat.

Step 2

Place the pumpkin, jalapeños, sugar, Kikkoman Mirin-Style Sweet Seasoning, Kikkoman Soy Sauce and star anise in a pan and cook over a low heat until the pumpkin is soft.

Step 3

Wash the sushi rice until the water runs clear. Cook it in a saucepan with salted water and the turmeric on a low heat for about 20 minutes.

Step 4

Mix the red cabbage in a bowl with the rice vinegar, honey and Kikkoman Soy Sauce and knead well.

Step 5

Mix the pumpkin with the shredded chicken and arrange on plates. Add the coleslaw and rice and serve garnished with the spring onions, jalapeño strips and sesame seeds.

Tip:

For best results, shred the chicken with your hands while still warm. This is the quickest way.

Recipe-ID: F1053

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