Chicken Rice Japanese Style
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.
RECIPE BACKSTORY
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