Ginger Chicken Rice

• 540 ml White rice
• 2 tbsp Sake
• 8 cm Kombu for dashi stock
• 1 piece Ginger
• 1 thigh Chicken thigh
• 3 tbsp Sake
• 3 tbsp Mirin
• 3 tbsp Usukuchi soy sauce
• 1 tsp Sugar
• 1 Shiso or minced nori

1. Finely julienne the ginger along the grain.
2. Cut the chicken into 1 cm cubes.
3. Wash the rice, then add to the rice cooker along with sake, kombu for dashi, and ginger.
4. Add water up to the 3 cup level (see note) and cook.
5. Cook the chicken in a non-stick pan.
6. Add the ingredients and bring to a boil.
7. Cover with a lid and simmer on low heat for 5-6 minutes.
8. When the broth has reduced down to about a cup worth, stop the heat and cool.
9. Remove the kombu from the rice, add the chicken together with the stock and steam for 5 minutes.
10. Serve with minced shiso or nori if you prefer.
11. This is seasoned with usukuchi soy sauce flavor, but if you like, you can use regular soy sauce as well.
12. Note: You'll use a regular amount of water, but since there's kombu, the rice will be a bit firm than usual.
13. Adjust to your liking.

sake, stock, ginger, thigh, sake, mirin, soy sauce, sugar, nori

Taken from cookpad.com/us/recipes/145891-ginger-chicken-rice (may not work)