Bamboo shoot and chicken rice

 

Ingredients

* Rice…1 cup

* Boiled bamboo shoots…70g

* Chicken wing halves…4 pieces (equivalent to 2 chicken wings)

* A Grated ginger…1/2 teaspoon

* A Dashi soy sauce, mirin, sake…2 teaspoons each

* Water…200ml

Preparation (Boiling the bamboo shoots)

1. Wash the bamboo shoots to remove any dirt, cut the tip diagonally, and make a vertical incision.

* Making an incision makes it easier to peel the skin after boiling.

2. Put plenty of rice water in a pot, add the bamboo shoots, and heat over medium heat. Once it starts to boil, reduce the heat to low to prevent it from boiling over and boil for 1 hour. Once a bamboo skewer can easily pierce the base, let it cool.

*The bitterness will be removed while it cools, so let it cool completely.

3. Peel the bamboo shoots, cut them in half, and store them in a container with a lid and water.

*Boiled bamboo shoots can be stored in the refrigerator for one week. Change the water every two days.

Instructions

1. Wash the rice and soak it in water for at least 30 minutes.

2. Cut the boiled bamboo shoots into ginkgo leaf shapes about 5 mm thick.

3. Add A to 1 and mix, then place the bamboo shoots and chicken wings on top and cook as usual.

4. Once cooked, remove the chicken, separate it from the bone, and mix.