Ginger Chicken Rice

Name: Ginger Chicken Rice
Yield: 3 servings
Cuisine: American
Ingredients: 540 ml White rice; 2 tbsp Sake; 8 cm Kombu for dashi stock; 1 piece Ginger; 1 thigh Chicken thigh; 3 tbsp Sake●; 3 tbsp ●Mirin; 3 tbsp ●Usukuchi soy sauce; 1 tsp ●Sugar; 1 Shiso or minced nori

cookpad.japan @cookpad_jp

Since I had chicken...

I think firm rice is more delicious than soft.
So I recommend cooking for firm rice. It's also OK to use regular soy sauce! This is lightly seasoned, so adjust to your liking.
Also check out my blog (Japanese only)
http://tmnr14.blog17.fc2.com/ Recipe by Nico

Since I had chicken...

cookpad.japan @cookpad_jp

Since I had chicken...

Saved

Ingredients

3 servings

540 mlWhite rice
2 tbspSake
8cm Kombu for dashi stock
1 pieceGinger
1thigh Chicken thigh
3 tbspSake●
3 tbsp●Mirin
3 tbsp●Usukuchi soy sauce
1 tsp●Sugar
1Shiso or minced nori

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Steps

1

Finely julienne the ginger along the grain. Cut the chicken into 1 cm cubes. Wash the rice, then add to the rice cooker along with sake, kombu for dashi, and ginger.
2

Add water up to the 3 cup level (see note) and cook. Cook the chicken in a non-stick pan. Add the ● ingredients and bring to a boil. Cover with a lid and simmer on low heat for 5-6 minutes.
3

When the broth has reduced down to about a cup worth, stop the heat and cool. Remove the kombu from the rice, add the chicken together with the stock and steam for 5 minutes.
4

Serve with minced shiso or nori if you prefer. This is seasoned with usukuchi soy sauce flavor, but if you like, you can use regular soy sauce as well.
5

Note: You'll use a regular amount of water, but since there's kombu, the rice will be a bit firm than usual. Adjust to your liking.