Steamed Chicken Rice

• 1 Chicken thigh
• 1/2 Burdock root
• 1/2 Carrot
• 1 pack each Maitake/Shimeji mushrooms
• 2 slice Aburaage
• 3 tbsp Soy sauce
• 60 ml Sake
• 40 ml Mirin
• 2 pinch Salt
• 1 tbsp Sesame oil
• 540 ml White rice
• 600 ml Chicken soup stock
• 1 Green onions
• 1 Shredded nori seaweed
• 1 Beni shouga red pickled ginger

1. Wash the rice well.
2. Place in a colander for 30 minutes to drain the water.
3. Meanwhile, prepare the vegetables.
4. Julienne the carrot into 2-3 mm.
5. Cut the aburaage into 2 cm thick pieces.
6. Use the back of a knife to roughly peel off the skin of the burdock root and cut into long thin shavings.
7. Soak in water to remove impurities.
8. Cut the chicken into 2-3 cm cubes.
9. If you fry the side with the skin beforehand, it will add more flavor to the rice.
10. Heat sesame oil in a frying pan and cook the ingredients (except the chicken) on medium heat.
11. Once heated through, add the chicken, soy sauce, mirin, and sake.
12. Cover with a lid and steam for 2 minutes.
13. Once cooked, spread everything out into a shallow metal pan to cool.
14. Place the rice into the rice cooker bowl and add the chicken soup stock.
15. Adjust the amount with water until it reaches the 3 cup line.
16. Place the ingredients from Step 6 on top and lightly stir it up.
17. Cook the rice as normal.
18. Once cooked, thoroughly mix the ingredients into the rice.
19. Pile it into a rice bowl and garnish with shredded nori to enjoy!
20. To prepare cheap chicken.

chicken thigh, burdock root, carrot, pack, aburaage, soy sauce, sake, mirin, salt, sesame oil, green onions, ginger

Taken from cookpad.com/us/recipes/152145-steamed-chicken-rice (may not work)