Rice with Sweet Potato and Chicken

Name: Rice with Sweet Potato and Chicken
Yield: 2 servings
Cuisine: American
Ingredients: 360 ml White rice (uncooked); 150 grams Sweet potato; 150 grams Chicken thighs; 2 tsp ※Sake (for marinating chicken); 2 tsp ※Soy sauce (for marinating chicken); 1 tsp ※Sugar (for marinating chicken); 1 sheet Kombu seaweed (5 x 5 cm); 30 grams Ginger; 2 tbsp ○Sake; 1 tbsp ○Soy sauce; 1 tsp ○Sugar; 10 grams Butter; 1 tsp Black sesame seeds

cookpad.japan @cookpad_jp

I had a lot of sweet potato so I made this dish with plenty of ginger and chicken to warm myself up.

By adding roughly chopped ginger, you will enjoy a crunchy texture in the finished dish. Recipe by Mana mama

I had a lot of sweet potato so I made this dish with plenty of ginger and chicken to warm myself up.

By adding roughly chopped ginger, you will enjoy a crunchy texture in the finished dish. Recipe by Mana mama

cookpad.japan @cookpad_jp

I had a lot of sweet potato so I made this dish with plenty of ginger and chicken to warm myself up.

By adding roughly chopped ginger, you will enjoy a crunchy texture in the finished dish. Recipe by Mana mama

I had a lot of sweet potato so I made this dish with plenty of ginger and chicken to warm myself up.

By adding roughly chopped ginger, you will enjoy a crunchy texture in the finished dish. Recipe by Mana mama

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Ingredients

2 servings

360 mlWhite rice (uncooked)
150 gramsSweet potato
150 gramsChicken thighs
2 tsp※Sake (for marinating chicken)
2 tsp※Soy sauce (for marinating chicken)
1 tsp※Sugar (for marinating chicken)
1sheet Kombu seaweed (5 x 5 cm)
30 gramsGinger
2 tbsp○Sake
1 tbsp○Soy sauce
1 tsp○Sugar
10 gramsButter
1 tspBlack sesame seeds

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Steps

1

Rinse the rice and drain in a colander.
2

Wash the sweet potato and cut into 1.5 to 2 cm quarter slices. Soak in plenty of water for several minutes and drain in a colander.
3

Cut the chicken into 1.5 cm cubes. Peel the ginger and chop roughly.
4

Mix the chicken, the ※ ingredients and 1/3 of ginger together. Rub well and leave to stand for about 10 minutes. Reserve the marinade to use at step 5 later.
5

Put the rice, the ○ ingredients and the step 4 chicken marinade into the rice cooker. Cover with water to fill up to the line indicating enough water to cook 2 cups of rice. Add the rest of the ginger and stir well. Place the konbu seaweed on top.
6

Bury the sweet potato chunks under the rice and put in the chicken and butter. Press start to cook the rice.
7

After it's cooked, remove the konbu seaweed. Add 1/2 of the whole sesame seeds and crush the rest with your fingers before adding. Stir the rice evenly.