Chicken rice

 

The ingredients 

- Rice: 1.5 cups

- Water: 280cc (for cooking rice)

- Green onion: 1 stalk

- Chicken thighs: 150g

- Shimeji mushrooms: 1/2 pack (80g)

- Burdock: 1/4 stalk (50g)

"Seasoning"

- Mentsuyu (double-concentrated noodle soup): 80cc

- Water: 40cc

- Sesame oil: 1/2 tablespoon

Preparation

This recipe involves mixing the ingredients with the rice later, so it's great for using leftover rice cooked the day before or frozen rice. 

Remove the stems from the shimeji mushrooms and tear them apart. Cut the chicken into bite-sized pieces. You can also julienne the burdock root into 5mm pieces, or julienne it.

Recipe

Add the chicken skin-side down, then add the chopped ingredients all together and cook over high heat for 2-3 minutes.

Once the chicken is cooked through, flip it over, add the noodle soup and water and continue cooking.

Once it's fully cooked, turn off the heat in the frying pan and add the sesame oil.

Mix with the rice. Unlike takikomi gohan, you can adjust the flavor and quantity later, so it's great that you can't go wrong. The key is to add the broth little by little while checking the amount of rice and the flavor.

Serve in bowls and sprinkle with finely chopped spring onions to complete the Baba family's secret chicken rice recipe. The addition of green makes it look so much more appetizing.