Ethnic rice with chicken and bamboo shoots

 

[Ingredients for 2 servings]

* Rice: 2 cups

* Chicken breast: 1 piece

* Salt and pepper: a pinch

* Canned bamboo shoots: 1/4 piece

* Green part of leek: appropriate amount

* Ginger: 1 piece

* Cilantro (Cilantro): appropriate amount

<Seasonings>

* Fish sauce: 2 tablespoons

* Sake: 1 tablespoon

* Honey: 1 teaspoon

<Dipping Sauce>

* Fish sauce: 2 teaspoons

* Black vinegar: 1 tablespoon

* Honey: 1 teaspoon

[Preparation]

* Wash the rice and soak it in water for 30 minutes, then drain it in a colander. Cut the chicken breast in half lengthwise. Make an incision in the thicker part and butterfly it open to make the thickness even. Season with salt and pepper.

The time required to soak the rice is not included in the cooking time.

* Cut the boiled bamboo shoots in half lengthwise and slice thinly. Wash the ginger thoroughly with the skin on and julienne it. Cut off the roots of the cilantro and chop roughly.

The bamboo shoots are sliced ​​thinly lengthwise.

* Mix together the ingredients for the <seasoning> and <dipping sauce> separately.

Put the <dipping sauce> in a heat-resistant container as it will be microwaved.

[Instructions]

1. Put the rice in a rice cooker, then layer the ginger, the green part of the leek, the boiled bamboo shoots, and the chicken breast in that order. Pour the <seasoning> over the top, add water up to the 2-cup mark (amount not specified in the ingredients list), and turn on the rice cooker.

The amount of water is approximately 350ml.

2. Cover the container with the <dipping sauce> with plastic wrap and heat in the microwave for 30 seconds. Remove and mix.

3. Once cooked, remove the white leeks and chicken breast from the rice cooker, and cut the chicken breast into bite-sized pieces. Gently mix the rice and place it in a bowl, then place the chicken breast on top.

4. Sprinkle cilantro over (3) and serve with the sauce.