Steamed Chicken Rice
Steamed Chicken Rice

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, steamed chicken rice. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Cook like a Pro Make dinner tonight, get skills for a lifetime. Try exclusive recipes with step-by-step video instruction from Pro instructors. This steamed chicken rice is traditionally cooked in a claypot.

Steamed Chicken Rice is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Steamed Chicken Rice is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook steamed chicken rice using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Chicken Rice:
  1. Prepare 1 Chicken thigh
  2. Prepare 1/2 Burdock root
  3. Make ready 1/2 Carrot
  4. Prepare 1 pack each Maitake/Shimeji mushrooms
  5. Take 2 slice Aburaage
  6. Make ready 3 tbsp Soy sauce
  7. Take 60 ml Sake
  8. Get 40 ml Mirin
  9. Make ready 2 pinch Salt
  10. Get 1 tbsp Sesame oil
  11. Make ready 540 ml White rice
  12. Get 600 ml Chicken soup stock
  13. Take 1 Green onions
  14. Prepare 1 Shredded nori seaweed
  15. Take 1 Beni shouga red pickled ginger

Yes, it reminds me of Korean kongnamulbap. In a pot, add in the washed rice, the water then place the chicken on top and cover. Chicken rice generally comes in two forms - roast chicken and steamed chicken. I personally prefer the steamed chicken variation.

Instructions to make Steamed Chicken Rice:
  1. Wash the rice well. Place in a colander for 30 minutes to drain the water. Meanwhile, prepare the vegetables.
  2. Julienne the carrot into 2-3 mm. Cut the aburaage into 2 cm thick pieces.
  3. Use the back of a knife to roughly peel off the skin of the burdock root and cut into long thin shavings. Soak in water to remove impurities.
  4. Cut the chicken into 2-3 cm cubes. If you fry the side with the skin beforehand, it will add more flavor to the rice.
  5. Heat sesame oil in a frying pan and cook the ingredients (except the chicken) on medium heat. Once heated through, add the chicken, soy sauce, mirin, and sake. Cover with a lid and steam for 2 minutes.
  6. Once cooked, spread everything out into a shallow metal pan to cool.
  7. Place the rice into the rice cooker bowl and add the chicken soup stock. Adjust the amount with water until it reaches the 3 cup line. Place the ingredients from Step 6 on top and lightly stir it up. Cook the rice as normal.
  8. Once cooked, thoroughly mix the ingredients into the rice.
  9. Pile it into a rice bowl and garnish with shredded nori to enjoy!
  10. To prepare cheap chicken.

One can find chicken rice stalls at almost every corner here in Singapore, but this recipe is special. This is the way my mum makes it, and the way I make it. It's quick, it's simple, it's healthy and I have been thinking about it all night long. Surprisingly, you can steam any cut of chicken you want in a rice cooker. Breasts, wings, thighs, even a whole chicken if your cooker is big enough!

So that’s going to wrap it up for this special food steamed chicken rice recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!