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Rice with Sweet Potato and Chicken

Rice with Sweet Potato and Chicken

This rice has chunky sweet potato and chicken pieces and is accented with a hint of ginger and butter.

Ingredients: Using 2 rice cooker cups

White rice
2 rice cooker cups (360 ml)
Sweet potato
150 g
Chicken thighs
150 g
※Sake (for marinating chicken)
2 teaspoons
※Soy sauce (for marinating chicken)
2 teaspoons
※Sugar (for marinating chicken)
1 teaspoon
Kombu
1 x 5-cm square
Ginger
30 g / (15 g)
○Sake
2 tablespoons
○Soy sauce
1 tablespoon
○Sugar
1 teaspoon
Butter
10 g
Black sesame seeds
1 teaspoon

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.

Story Behind this Recipe

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