Easiest Way to Cook Delicious Rice seasoned with soy sauce and boiled with chicken and savory vegetables

Rice seasoned with soy sauce and boiled with chicken and savory vegetables. Cooking rice seasoned with soy sauce and boiled with chicken, and other savory vegetables and bamboo shoots. (Takikomi Gohan in Japanese). Hainanese Chicken Rice is a classic dish, beloved by people all over Asia. It takes a bit of work to make Carefully lower the chicken into the boiling water, positioning the chicken breast-side up.

It is a classic Chinese dish that uses minimal ingredients to create maximum flavor. Traditional soy sauce fried rice uses animal fat (lard or chicken fat) Carefully taste the rice. Season lightly with sea salt if needed. You can have Rice seasoned with soy sauce and boiled with chicken and savory vegetables using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Rice seasoned with soy sauce and boiled with chicken and savory vegetables

1. It's 4 cups of rice.
2. It's 2 of shiitake mushroom(dry).
3. Prepare 1 tsp of Hijiki(dry).
4. Prepare 1/2 of konjac.
5. Prepare 1/2 of burdock root.
6. Prepare 1/2 of aburaage (fried tofu).
7. Prepare 2 cm of carrot.
8. Prepare 1/4 of bamboo shoot.
9. Prepare 120 g of chicken thigh.
10. You need of ☆4 TBSP soy sauce.
11. Prepare of ☆4 TBSP sake.
12. It's of ☆4 TBSP mirin.
13. It's of ☆2TBSP sugar.
14. It's of ☆1 TBSP powdered konbu dashi.

All vegetables are medium size and peeled, unless specified. It's made from pork that has been cooked, finely shredded, seasoned with soy sauce and sugar and cooked again until it is. I used my apple lemon soy sauce but you can substitute it for regular soy sauce and more rice Taste. Cut the chicken into chunks and mix with the soy, then set aside.

Rice seasoned with soy sauce and boiled with chicken and savory vegetables step by step

1. Rinse rice and soak in the water..
2. Soak shiitake in water until it’s soft, 15 minutes. After soften, slice them thinly. Keep the soaked water..
3. Soak hijiki in a small bowl until it’s soft, 15 minutes. Keep the soaked water..
4. Boil water in a small pot, put konjac to remove the smell. After boil, cut them into small pieces..
5. In a small bowl, put 1 tsp vinegar and 3 cups water. Shave burdock into the water with vinegar to avoid discoloration. Discard the water immediately after you finish shaving them all and replace with fresh water and rinse..
6. Cut carrot, bamboo shoot, aburaage..
7. Cut chicken into small bite size. In a large pan, drizzle large portion of oil and sauté chicken until it changes the color..
8. Add all the other vegetables into the pan and sauté for 3 minutes. Add all the ingredients of ☆ and cook for 3 minutes..
9. Strain the soup. Add reserved shiitake water and hijiki water into the soup..
10. In a rice cooker, put rice and the soup. Add water to make it to the 4 cup line..
11. Then add the cooked vegetables and chicken. Do not stir rice and vegetables here. Start the rice cooker👍.

Heat the oil in a pan with a well-fitting lid, then add the Add the veg, pour in the stock, then bring to the boil. Add the soy, mirin, sugar and stock, and cook until the sauce has reduced to a syrupy consistency Tim Anderson's oyakodon (chicken and egg) rice bowl recipe. Photograph: Jonathan West for the Taste the sauce and adjust the seasoning with Worcestershire or soy, then gently stir in the tofu to. Egg, garlic, green onion, hot pepper flakes, hot pepper paste, kale, king oyster mushrooms, korean radish, rice, sesame oil, soy sauce, soybean sprouts, sugar, toasted sesame seeds. Soy sauce: I created this recipe using low-sodium soy sauce.