Steamed Chicken Rice

Name: How to cook Steamed Chicken Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Steamed Chicken Rice

This chicken cooked with rice tastes much better than anything bought in stores. It's full of ingredients and completely satisfying!

Ingredient

Food ration :

3 servings

pack each Maitake/Shimeji mushrooms

2 slice

Beni shouga red pickled ginger

Cooking instructions

* Step 1

Wash the rice well. Place in a colander for 30 minutes to drain the water. Meanwhile, prepare the vegetables.

* Step 2

Julienne the carrot into 2-3 mm. Cut the aburaage into 2 cm thick pieces.

* Step 3

Use the back of a knife to roughly peel off the skin of the burdock root and cut into long thin shavings. Soak in water to remove impurities.

* Step 4

Cut the chicken into 2-3 cm cubes. If you fry the side with the skin beforehand, it will add more flavor to the rice.

* Step 5

Heat sesame oil in a frying pan and cook the ingredients (except the chicken) on medium heat. Once heated through, add the chicken, soy sauce, mirin, and sake. Cover with a lid and steam for 2 minutes.

* Step 6

Once cooked, spread everything out into a shallow metal pan to cool.

* Step 7

Place the rice into the rice cooker bowl and add the chicken soup stock. Adjust the amount with water until it reaches the 3 cup line. Place the ingredients from Step 6 on top and lightly stir it up. Cook the rice as normal.