CHICKEN RICE JAPANESE STYLE

 

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Ingredients

  • 2 cups Japanese short grain rice.
  • 1 chicken leg boned and chopped into small pieces
  • 1/2 carrots sliver cut .5" long
  • 1 small bamboo shoot cut as above
  • 3 dried Chinese mushrooms sliced thin
  • Kikkoman soya sauce
  • Mirin
  • Dashi powder
  • Prepare 3 cups stock using the chicken bones.
  • Add 1/2 teaspoon dashi podwer
  • 1 teaspoon soya sauce
  • 1 teaspoon Mirin
  • Salt to taste.

Directions

  • Prepare 3 cups stock using the chicken bones.
  • Add 1/2 teaspoon dashi podwer
  • 1 teaspoon soya sauce
  • 1 teaspoon Mirin
  • Salt to taste.
  • Since we are cooking the rice in this stock, you should make it strong enough to flavour the rice to your taste.
  • Poach the carrots and bamboo shoots in the stock.
  • When the carrot is half cooked add the chicked and continue to pouch for a couple of minutes.
  • Pour the contents into a saucepan with the washed rice.
  • Turn the burner 3/4 and leave until it starts to boil. Turn the heat to medium and continue cooking for 4-5 min or until there is no more liquid above the level of the rice. Turn the heat low and cook for another 15 min.
  • When done turn the burner off but leave the pot on the stove for another 15 min.

Notes

This recipe comes from my "Grandmothers Kitchen"

A few years before my grandmother died, I got the notion to learn how she cooks so she could eat familiar food even if she was not well enough to make it herself. I am the only living relative to cook like mama used to make. My uncle mentioned the rice dish with fond memories so I decided to make it for him

Categories: Japanese  Main Dish  Poultry  Rice 
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