Chicken ‘Okowa’ Glutinous Rice

Name: Chicken ‘Okowa’ Glutinous Rice
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 2 cups (*180 ml cup) Glutinous Rice *short grain preferred; 1 cup (*180 ml cup) Japanese Short Grain Rice; 2 Chicken Thigh Fillets *about 250g; 1 tablespoon Sake; 1 pinch Salt; 80 g Bamboo Shoots (I use canned cooked Bamboo Shoots.) *sliced; 1-2 teaspoons Soy Sauce; 1/2 Carrot *about 80g; 5-6 Shiitake *about 80g; Toasted Sesame Seeds for topping; Spring Onion for topping *finely sliced; 2 cups (500 ml) Chicken or Dashi Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder; 2 tablespoons Soy Sauce; 1 tablespoon Mirin

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Okowa’ is a type of steamed glutinous rice dish, often mixed with vegetables, nuts and other various ingredients. This chicken and vegetable ‘Okowa’ is, I can say quite surely, one of my top 3 favourite dishes.

Glutinous rice is used to make ‘Mochi’ and it has sticky and rubbery texture. My mother used to make this ‘Okowa’ using a large steamer. The texture of her steamed ‘Okowa’ is quite elastic and rubbery.

I don’t use the steamer. I use my rice cooker. It is much easier and the result is good enough for me. The only problem of this ‘Okowa’ is too yummy and I always end up eating too much!

Hiroko Liston @hirokoliston

Melbourne, Australia

I don’t use the steamer. I use my rice cooker. It is much easier and the result is good enough for me. The only problem of this ‘Okowa’ is too yummy and I always end up eating too much!

Saved

Ingredients

4 to 6 servings

2 cups(*180 ml cup) Glutinous Rice *short grain preferred
1 cup(*180 ml cup) Japanese Short Grain Rice
2Chicken Thigh Fillets *about 250g
1 tablespoonSake
1 pinchSalt
80 gBamboo Shoots (I use canned cooked Bamboo Shoots.) *sliced
1-2 teaspoonsSoy Sauce
1/2Carrot *about 80g
5-6Shiitake *about 80g
Toasted Sesame Seeds for topping
Spring Onion for topping *finely sliced
Soup
2 cups (500 ml)Chicken or Dashi Stock *OR 2 cups Water & 2 teaspoons Asian Chicken Bouillon Powder
2 tablespoonsSoy Sauce
1 tablespoonMirin

Saved

Steps

1

Wash Glutinous Rice and Regular Short Grain Rice together and drain well.
2

Cut Chicken into 2cm size and place in a bowl. Add Sake and a pinch of Salt and massage, set aside.
3

Place drained Bamboo Shoots in a bowl, add Soy Sauce and marinate while you are preparing other vegetables.
4

Cut Carrot in half lengthways and slice 3 to 4 mm thick. Slice Shiitake. If you use dried Shiitake, they must be well rehydrated.
5

Make soup by mixing all the ingredients.
6

Place Chicken pieces in the rice cooker’s inner pot, cover with well-drained Rice, place Bamboo Shoots, Carrot and Shiitake slices over the Rice evenly. DO NOT MIX. Gently pour the soup.
7

Press the Cook/Start button. When the rice is cooked and steamed, mix to combine.
8

Sprinkle with some Toasted Sesame Seeds and chopped Spring Onions and enjoy.