Rice pot chicken rice is easy, comforting and delicious with testers rich in humans. It has shiitake mushrooms, carrots, juicy chicken thighs and Japanese rice, cooked everything in a pot!
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Great thing about this recipe is that it does not require any practical cuisine! All you need to do is immerse the rice, place all the ingredients in the rice pot and press the start button.
Despite the simple process, rice pot chicken rice is full of natural chicken, soy sauce and shiitake mushroom sauce. The rice absorbs all the delicious flavors to the maximum, making this dish that toxic to tasty.
Ingredients for this recipe
Rice:
- Waterfall
- Scope
- Tamari are sauce
- Sugar
How to prepare rice pot chicken rice
1. Wash the rice. Put the rice in a bowl and cover with water. Gently swiring the rice with your hands to release excess starch. Drain the water and repeat the same 3-4 times until the water becomes cleaner. Cover with water and soak for 30 minutes.
2. Prepare the rest of the ingredients. For mushrooms, remove the stems and cut thinly. For the carrot, peel and cut in short matchstick. For the chicken, cut into pieces of half -sized and combined with 1 tablespoon each of tamari and sake in a bowl.
3. Cook. Transfer the rice emptied to your rice pot. Add 1 ¼ cup of water, sake, tamari and sugar. Arrange the carrots, mushrooms and chicken at the top. Cook in normal rice cooking mode.
4. Serve. Fluff on rice using a rice scoop. Serve with slim shall beat.
*See the recipe card below for detailed instructions.
Suggestions
- Once vegetables and chicken to the rice pot has added, do not mix them in rice as it prevents rice from cooking evenly.
- The measurement cup supplied with a japanese rice pot is normally 180 ml. Do not confuse it with a measurement cup of the United States (237 ml). This recipe uses a United States measurement cup to measure the volume of rice and liquid.
Faq
As you can see, Japanese short grain rice has a thicker and more chubby shape than longer cereals such as jasmine or basmati rice. It is also higher in starch and absorbs more water. The soaking helps to cook evenly and completely, with a chewing consistency.
In addition, this recipe cooks the rice with a mix of seasoning that slows down liquid absorption in rice. To prevent the rice from being not very cooked, it is so important to dip in pure water before cooking in the rice pot!
Rice pot chicken rice can be kept in the refrigerator for a maximum of 3 days, firmly covered. Microwave or cook with a small amount of oil on the hob to heat.
It can also be frozen for a maximum of 1 month. Divide first into smaller lots or wrap in rice balls for easier control of portions.
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Recipe
The chicken rice with rice pot is comforting and delicious with flavors rich in umami. It has shiitake mushrooms, carrots, juicy chicken thighs and Japanese rice, cooked everything in a pot. This recipe is gluten -free and milk without milk.
Ingredients
- 1½ cup Japanese short grain rice raw
- 4 Shiitake mushroom
- 1 middle carrot
- 7 ounce Leather without leather without leather without leather 1 piece
- 1 table spoon Tamari are sauce
- 1 table spoon scope
Rice
- 1 camera cup waterfall
- 1 table spoon scope
- 1 table spoon Tamari are sauce
- 2 spoons sugar
Condiments (optional)
- Roughly subtle slices
- Roast white sesame
Prevent the screen from becoming dark
Instructions
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Put the rice in a bowl and cover with cold water. Gently swiring the rice with your hands to release excess starch. Drain the water and repeat the same 3-4 times until the water becomes cleaner. Cover with water and soak for 30 minutes.
-
As he immersed the rice, prepare the rest of the ingredients. For mushrooms, remove the stems and cut thinly. For the carrot, peel and cut in short matchstick. For the chicken, cut into pieces of half -sized and combined with 1 tablespoon each of tamari and sake in a bowl.
-
Once the rice has finished immersing yourself, drain well using a filter. Transfer the rice to your rice pot. Add 1 ¼ cup of water, sake, tamari and sugar.
-
Arrange the carrots, mushrooms and chicken at the top. (Don’t mix in rice)
-
Cook in normal rice cooking mode.
-
Fluff on rice using a rice scoop. Serve with slim shall beat.
Nutrition
Service: 1serviceCalories: 274KcalCarbohydrates: 48GProtein: 13GFat: 2GSaturated fat: 1GPolynsaturo fat: 0.5GMonolysatuine fat: 1GTrans fat: 0.01GCholesterol: 38mgSodium: 453mgPotassium: 254mgFiber: 1GSugar: 3GVitamin A: 2048IuVitamin C: 1mgSoccer: 27mgIron: 1mg
Nutritional information on this website is only an esteem and are provided for convenience and only as courtesy. The accuracy of nutritional information for any recipe on this site is not guaranteed.
