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Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms

Butter Soy Sauce Pilaf with Roast Chicken and Shimeji Mushrooms

A delicious pilaf to make with leftover roast chicken.
Stir fry the veggies quickly, then put that into your rice cooker with the chicken. A great dish for the day after Christmas.

Ingredients: 6 servings

White rice
3 rice cooker cups
Salted butter
2 tablespons
Onions (finely chopped)
1/2
Carrot (diced)
1/2
Frozen corn kernels
50 g
Shimeji mushrooms (shredded)
1 packet
Roast chicken
1 piece of thigh
Soup stock cube
1
Soy sauce
1 tablespoon
White pepper
a small amount
Parsley (dried)
a small amount

Steps

1. Rinse the rice. Add water to just below the 3 cup level. Let the rice absorb the water for 30 minutes.
2. Heat the butter in a frying pan. Stir fry the onion, carrot, corn, and shimeji mushrooms over medium heat. Turn the heat off when they become soft.
3. Place the stir-fried veggies, roast chicken, soup stock cube, soy sauce, and pepper on top of the rice, and turn your rice cooker on.
4. When done, remove any bones from the chicken and mix everything together. Scatter some parsley to finish.

Story Behind this Recipe

I had 1 piece of roast chicken left over, so I made it into a pilaf the next day.
Even its bones gave out a savory flavor. You can really taste the flavor of chicken with each bite.