Ginger Chicken Rice

Ginger Chicken Rice

This is flavored rice accented with ginger. Don't cook the chicken together with the rice in the rice cooker, add it later for a solid eating sensation. This has a light taste.

Ingredients: 3 cups (540 ml) of raw rice

White rice
3 rice cooker cups (540 ml) raw rice
2 tablespoons
Kombu for dashi stock
About 8 cm
1 piece
Chicken thigh
1 thigh
3 tablespoons
3 tablespoons
●Usukuchi soy sauce
3 tablespoons
1 teaspoon
Shiso or minced nori
as desired


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.

Story Behind this Recipe

Since I had chicken...