Chicken Soboro Rice Bowl With Lots Of Vegetables

Chicken Soboro Rice Bowl With Lots Of Vegetables

The minced chicken is assertively flavored.
The vegetables are crunchy, and the garlic fragrance really whets your appetite.

Ingredients: 4 servings

For the chicken soboro:
Minced (ground) chicken
1 and 1/2 tablespons
Soy sauce
2 tablespoons or less
1 tablespoon
Bean sprouts
1 packet
Shitake mushrooms (dried overnight)
Chicken stock granules
1/4 teaspoon
1/2 teaspoon
To taste
Grated garlic
1 clove
Hot cooked rice
As needed
Toasted sesame seeds
To taste


1. Combine the seasonings and chicken. Fry the mixed mince in a frying pan over high heat, stirring constantly until finely crumbled.
2. When the juice from the chicken appears in the frying pan, take out the cooked chicken while keeping the sauce in the pan. Reduce the sauce and heat until small bubbles appear on the surface. Turn the heat off and return the chicken to the pan.
3. Take the thin roots off the bean sprouts. Blanch the spinach quickly and refresh in cold water. Julienne the carrot. Squeeze out the excess water from the spinach and cut into 3 cm lengths.
4. Cook the carrot and shitake mushrooms in boiling water for about 2 minutes. Add the bean sprouts and cook for another minute. Drain in a colander.
5. Put the drained vegetables in a bowl and add the A seasonings. Mix well.
6. Put hot cooked rice in a bowl and transfer the vegetables and chicken soboro onto the rice. Sprinkle with toasted sesame seeds.

Story Behind this Recipe

Plain chicken soboro on rice is nice, but we love vegetables so chicken soboro on rice with the addition of a lot of vegetables is much better. Add some kimchi, chilli oil relish or gochujang paste to make this spicy hot. If you make extra soboro you can use in your bento the next day as a side, or on top of rice as soboro bento.