Steamed Chicken Rice

This rice cooked with chicken is absolutely delicious!
It's full of ingredients and so good!!

Ingredients: yields 3 rice cooker cups (540 ml) of uncooked rice

Chicken thigh
1 (250-300 g)
Burdock root
Maitake/Shimeji mushrooms
1 pack each
2 slices
Soy sauce
3 tablespoons
60 ml
40 ml
2 pinches
Sesame oil
1 tablespoon
White rice
3 rice cooker cups of uncooked rice
Chicken soup stock (Recipe ID: 1024547)
600 ml
Green onions
to taste
Shredded nori seaweed
to taste
Beni shouga red pickled ginger
to taste


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 Recipe ID: 1115033.

Story Behind this Recipe

This chicken cooked with rice tastes much better than anything bought in stores.
It's full of ingredients and completely satisfying!