Chicken, Garlic & Tomato Takikomigohan

Name: Chicken, Garlic & Tomato Takikomigohan
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Short / Medium Grain Rice; 300 g Chicken Thigh Fillets *cut into small pieces; Salt & Pepper; 350 ml Chicken Stock; 1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock; 1/2 Onion *finely chopped; 1 clove Garlic *finely chopped; 1 Tomato *cut into small pieces; 1 tablespoon Soy Sauce; 1 tablespoon finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

I often stir-fry Tomatoes with Garlic and season with Soy Sauce. I add Tofu or Eggs to it. That simple stir-fry dish is one of my family’s favourite dishes and it inspired me to cook this rice dish. As it was too tricky to cook Tofu or Eggs with rice, I added Chicken. The result was brilliant. Fresh Tomato is the key ingredient for this dish.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 cups(*180ml cup) Short / Medium Grain Rice
300 gChicken Thigh Fillets *cut into small pieces
Salt & Pepper
350 mlChicken Stock
1/4 teaspoonSalt *alter the amount depending on the saltiness of the stock
1/2Onion *finely chopped
1 cloveGarlic *finely chopped
1Tomato *cut into small pieces
1 tablespoonSoy Sauce
1 tablespoonfinely chopped Parsley

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Steps

1

Cut Chicken Thigh Fillets into small pieces and season with Salt & Pepper. Set aside while you are preparing other ingredients.
2

Wash Rice a few times, drain well, and place it in the rice cooker. Add Chicken Stock, sprinkle with Salt, and gently stir.
3

Scatter Onion, Garlic and Tomato, and place Chicken pieces on top, but DO NOT stir. Drizzle with Soy Sauce and press ‘COOK’ button to start cooking.
4

When rice is cooked, let it steamed for 10 minutes. Sprinkle with finely chopped Parsley and serve.