Steamed Chicken Rice

Ingredients

• 1 Chicken thigh
• 1/2 Burdock root
• 1/2 Carrot
• 1 pack each Maitake/Shimeji mushrooms
• 2 slice Aburaage
• 3 tbsp Soy sauce
• 60 ml Sake
• 40 ml Mirin
• 2 pinch Salt
• 1 tbsp Sesame oil
• 540 ml White rice
• 600 ml Chicken soup stock
• 1 Green onions
• 1 Shredded nori seaweed
• 1 Beni shouga red pickled ginger

Instructions

1. Wash the rice well.
2. Place in a colander for 30 minutes to drain the water.
3. Meanwhile, prepare the vegetables.
4. Julienne the carrot into 2-3 mm.
5. Cut the aburaage into 2 cm thick pieces.
6. Use the back of a knife to roughly peel off the skin of the burdock root and cut into long thin shavings.
7. Soak in water to remove impurities.
8. Cut the chicken into 2-3 cm cubes.
9. If you fry the side with the skin beforehand, it will add more flavor to the rice.
10. Heat sesame oil in a frying pan and cook the ingredients (except the chicken) on medium heat.
11. Once heated through, add the chicken, soy sauce, mirin, and sake.
12. Cover with a lid and steam for 2 minutes.
13. Once cooked, spread everything out into a shallow metal pan to cool.
14. Place the rice into the rice cooker bowl and add the chicken soup stock.
15. Adjust the amount with water until it reaches the 3 cup line.
16. Place the ingredients from Step 6 on top and lightly stir it up.
17. Cook the rice as normal.
18. Once cooked, thoroughly mix the ingredients into the rice.
19. Pile it into a rice bowl and garnish with shredded nori to enjoy!
20. To prepare cheap chicken.