Ingredients: |
Ingredients: Ingredients (Serves 4-6 people)
3 cups Rice (uncooked, preferably sticky rice)
1 lb Chicken breast or thigh (butterflied and sprinkled salt and black pepper)
5 Shiitake mushrooms (thinly sliced)
1 medium carrot (thinly sliced in match stick size)
Ginger (about a golf ball size, thinly sliced in match stick size)
1 stoke green scallion (minced)
Broth (combine below then add water to make 3 cups)
Soy sauce 2tbsp
Sake wine 3 tbsp (or white wine)
Mirin 1 tbsp
Salt 1 tsp
Dashi powder 3 tbsp
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Directions: |
Directions:1) Place rice in a large bowl, wash with water till water is clear. Put it in the strainer leave it at least 30 minutes
2) Heat a skillet with some oil, put the seasoned chicken in and brown both sides. Removed from the skillet and cut them in a bit sizes
3) In a big non-stick skillet or a thick pot (like Le Creuset) put rice and 3 cups of broth, then put carrots and shiitake mushroom, and then chicken. Top it off with gingers.
4) Place the skillet (or the pot) on the stove with medium heat. Once it boils, turn the heat down to low and cook it for 12 minutes. Turn off the heat and leave it for another 15 minutes to steam. Do NOT open the lid once it starts boiling till done steaming!
5) Add more salt or soy sauce to taste. Top off with minced scallion and freshly grounded black pepper, mix the whole thing before serving.
• You can replace scallion with diced green beans or shelled edamame (my favorite; try frozen vegetable section. Just mix in frozen and shut the lid for 10 mins)!
• You can substitute Mirin for white wine and a bit of sugar.
• No Dashi powder? I would try replacing it with a small cube of chicken/beef stock (may lose some Japanese flavor though). |
This recipe for Chicken Takikomi Rice is from