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Top 5 dishes made from Chicken Thigh Fillets *cut into small pieces
1 . Lemongrass Chicken Jasmine Rice
Lemongrass Chicken Jasmine Rice
This is another ‘Takikomigohan’, a Japanese dish of Rice cooked with other ingredients and seasoning, but the flavour of this dish is not Japanese. I used Lemongrass to add flavours to the Rice. Lemongrass is South East Asian herb, so I use Jasmine Rice. I seasoned it with Fish Sauce instead of Soy Sauce. It is super easy to cook if you have a rice cooker. When the rice was cooked and I opened the lid, the smell was absolutely amazing. You got to try this recipe and smell the amazing smell.
Ingredient
1 clove
Garlic *grated
1 tablespoon
Lemon Juice
2 tablespoons
Fish Sauce
2 cups
(*180ml cup) Jasmine Rice
350 ml
Water
Cooking instructions
* Step 1
Cut Chicken into small pieces and lightly season with Salt & White Pepper. Place in a bowl, add Garlic, Lemon Juice and Fish Sauce, massage, and set aside.
* Step 2
Cut Lemongrass into 5-6cm pieces and crush thick parts. If you can’t crush, make a cut lengthways, so that more flavours would come out.
* Step 3
Wash Rice, drain, and place in the rice cooker’s inner pot. Add Water and place Chicken pieces with all the liquid. Finally place Lemongrass pieces on top. Press ‘COOK’ button to start cooking.
* Step 4
When the Rice is cooked, let it steamed for 10 minutes. Remove the Lemon grass pieces, and mix gently. *Note: Do not discard the Lemongrass pieces. They still have plenty of flavours and can be used to add its wonderful flavours to a soup.
* Step 5
Sprinkle with some finely chopped Spring Onion (OR fresh Coriander Leaves) and serve.
Note: if there is a photo you can click to enlarge it
2 . Scrambled Tofu, Veggies & Egg
Scrambled Tofu, Veggies & Egg
This traditional Japanese dish is called ‘Iri Dōfu’ (Scrambled Tofu) in Japan. It can be a vegetarian dish, but I would like to add Chicken. 'Momen' Tofu or medium soft Tofu is traditionally used, but you must press it to remove excess water. I prefer Firm Tofu for this dish as I can use it straight away, and I like its meaty texture.
Ingredient
1 tablespoon
Sesame Oil
1 tablespoon
Sugar
3 tablespoons
Soy Sauce
2 tablespoons
Mirin
4 tablespoons
Water
1/2 teaspoon
Dashi Powder
Cooking instructions
* Step 1
Combine all the Sauce ingredients in a small bowl. Prepare Eggs in a separate bowl. *Note: This is a stir-fry dish. You must prepare everything before you start cooking.
* Step 2
Heat Sesame Oil in a large frying pan or pot over medium heat, cook Chicken, and add Carrot and Shiitake. When Carrot is almost cooked, lightly season with Salt & White Pepper.
* Step 3
Add the Sauce and bring to the boil. Then add Tofu and bring back to the boil, stirring. When the sauce is almost gone, pour over the whisked Eggs, leave it until half-cooked, and stir to combine.
* Step 4
Sprinkle with finely chopped Spring Onion and serve with freshly cooked Rice.
Note: if there is a photo you can click to enlarge it
3 . Chicken, Garlic & Tomato Takikomigohan
Chicken, Garlic & Tomato Takikomigohan
I often stir-fry Tomatoes with Garlic and season with Soy Sauce. I add Tofu or Eggs to it. That simple stir-fry dish is one of my family’s favourite dishes and it inspired me to cook this rice dish. As it was too tricky to cook Tofu or Eggs with rice, I added Chicken. The result was brilliant. Fresh Tomato is the key ingredient for this dish.
Ingredient
350 ml
Chicken Stock
1 clove
Garlic *finely chopped
1 tablespoon
Soy Sauce
1 tablespoon
finely chopped Parsley
Cooking instructions
* Step 1
Cut Chicken Thigh Fillets into small pieces and season with Salt & Pepper. Set aside while you are preparing other ingredients.
* Step 2
Wash Rice a few times, drain well, and place it in the rice cooker. Add Chicken Stock, sprinkle with Salt, and gently stir.
* Step 3
Scatter Onion, Garlic and Tomato, and place Chicken pieces on top, but DO NOT stir. Drizzle with Soy Sauce and press ‘COOK’ button to start cooking.
* Step 4
When rice is cooked, let it steamed for 10 minutes. Sprinkle with finely chopped Parsley and serve.
Note: if there is a photo you can click to enlarge it
4 . Chicken Ketchup Rice
Chicken Ketchup Rice
On the other day, I wanted to cook ‘Omu-rice’ (Omelette Rice) for dinner. Then I had to cook 4 servings Ketchup flavoured fried rice, and that was not easy. Then I tried to cook all the fried rice ingredients in a rice cooker just like cooking ‘Takikomigohan’, a Japanese dish of Rice cooked with ingredients and seasonings all together. The result was great! Using a rice cooker, it was easy to cook 4 servings. Now ‘Omu-rice’ (Omelette Rice) is easy to cook for four of us.
Ingredient
360 ml
Chicken Stock
1/3 cup
Ketchup
1 teaspoon
Ground Paprika *optional
1/3 cup
Corn Kernels *thawed if frozen
1/3 cup
Peas *thawed if frozen
Cooking instructions
* Step 1
Cut Chicken Thigh Fillets into small pieces, season with Salt & Pepper, and set aside.
* Step 2
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
* Step 3
Drain the Rice and place into the rice cooker’s inner pot. Add Chicken Stock and Salt, add Ketchup and Paprika, and gently stir.
* Step 4
Scatter Onion, Carrot and Chicken, and press ‘COOK’ button to start cooking. Meanwhile, prepare Corn and Peas.
* Step 5
When the rice is cooked, add Corn and Peas, and let it steamed for 10 minutes. Then loosen and mix gently. Add extra Salt & Pepper if required, and sprinkle with the chopped Parsley.
* Step 6
This 'Chicken Ketcup Rice' is perfect for 'Omu-rice (Omelette Rice).
Note: if there is a photo you can click to enlarge it
5 . Chicken & Gobō Takikomi Gohan
Chicken & Gobō Takikomi Gohan
Gobō (Burdock Root) is a very popular vegetable in Japan, but it is IMPOSSIBLE to find where I live. I have seen Frozen Sliced Gobō many years ago at an Asian grocery store, and that was the only time I saw Gobō in Australia. Then, I decided to grow them in my vegetable garden. After the extreme weather in this summer, I had a rather poor harvest. Even the best ones were very thin, but I could taste Gobō for the first time in more than ten years.
Ingredient
100 g
Gobō (Burdock Root)
100-150 g
Shimeji
1-2 teaspoons
Sesame Oil OR Vegetable Oil
2 tablespoons
Soy Sauce
2 tablespoons
Sake (Rice Wine)
1 tablespoon
Mirin
1/2 teaspoon
Salt
Cooking instructions
* Step 1
Wash Gobō and use the back of a knife to scrape Gobō skin off. Do not remove too much skin. Thinly slice it diagonally, OR the common technic to slice Gobō is to shave it as if you were sharpening a pencil with a knife.
* Step 2
Place the sliced Gobō in cold water and set aside for a while. Unpleasant taste will come out and water will turn slightly brown. Drain well.
* Step 3
Heat Oil in a frying pan over medium heat, cook Chicken, Gobō, Ginger and Shimeji for a few minutes. Add Soy Sauce, Sake (Rice Wine) and Mirin, and cook for 1 minute and remove from the heat.
* Step 4
Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
* Step 5
Place it into the rice cooker’s inner pot and add the liquid from Chicken, Gobō and Shimeji mixture. Add Water up to the 2-cups-marking. Sprinkle with Salt, and spread Chicken, Gobō and Shimeji on top, but do not stir.
* Step 6
Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently.
* Step 7
Sprinkle with some finely chopped Spring Onion and enjoy.
Note: if there is a photo you can click to enlarge it
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