Recipe Tip: Poke Bowl with Crispy Chicken

Instructions

1. Step 1

   Cook the rice according to the instructions on the packet. Let cool slightly, then divide among 4 bowls. Cut onion into wedges. Bring the water, vinegar and sugar to the boil and simmer the onion slices for a minute.

2. Step 2

   Turn off the heat and leave the onion wedges in the cooking water for at least 15 minutes. Use meat tenderiser to flatten chicken fillets and shape into even slices of approx. 1 cm thickness.

3. Step 3

   Dust the chicken fillets with flour on both sides and season with salt, pepper and curry powder. Turn the meat in the beaten egg so it covers both sides and then coat in breadcrumbs.

4. Step 4

   Pan fry in a pan with oil on each side approx. 5 minutes on each side, drain excess fat on a paper towel and then cut into slices. Blanch edamame beans for 1 minute. Cut the cabbage into thin slices and mix with the Kikkoman Poke Sauce to coat.

5. Step 5

   Slice the avocados. Add the cabbage, avocados, edamame beans, pickled onions and chicken on top of the rice. Serve with extra Kikkoman Poke Sauce and lime wedges on the side.

6. Step 6

   Authentic Poke Bowl Originally from Hawaii these bowls have become an international food trend - here is a classic version with salmon. Fish

7. Step 7

   Raspberry Power Porridge This bowl is perfect for a fruity start to the day. Raspberry

8. Step 8

   Paprika Chicken by Max Stiegl No list of Austria's top dishes would be complete without this incredible Paprika Chicken recipe from Max Stiegl, head chef at Gut Purbach restaurant. Try it and you will understand why. Poultry

9. Step 9

   Stuffed Roast Chicken with Carrots and Parsnips Gerhard Fuchs has been cooking at the restaurant Die Weinbank in Austria's southern Styria region since 2014. Fuchs cooks regional, seasonal and creative food with lots of flavour. Here he cooks a supreme dish for poultry lovers. Poultry

10. Step 10

    Vegan Butter Chicken A classic from northern India, here in the vegan version made with cauliflower. Recipe from the new cookbook by Karma Food founders Adi and Simone Raihmann. Vegetarian