Rice with Sweet Potato and Chicken
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
Open in Cookpad AppCooking Instructions
- 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.
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