Chicken Rice (Khao Man Gai)

• 2 Chicken thigh, large
• 360 ml Uncooked regular white rice
• 1 Ginger
• 1 tbsp Chicken soup stock granules
• 2 tbsp Sake
• 1 dash less than 1 tablespoon Doubanjiang (or ra-yu)
• 3 tbsp Mirin
• 3 tbsp Soy sauce
• 1 tsp Vinegar
• 1 tbsp Honey
• 1 tbsp Japanese leek, finely chopped
• 1 tbsp Sesame oil

1. Rinse the rice, and mix with the sake and chicken stock granules.
2. Put into the bowl of a rice cooker and add a tiny bit less water than usual.
3. Slice up half of the ginger and add.
4. Remove any excess fat from the chicken, and pierce the skin and the thick parts of the meat several times with a fork.
5. Add some sake and salt (not listed in the ingredients) and massage in well.
6. Put on top of the rice in the rice cooker, and switch the cooker on.
7. Combine the ingredients marked (doubanjiang, mirin, soy sauce, vinegar, honey, chopped leek, sesame oil) to make the sauce.
8. Taste and adjust the amounts of the ingredients.
9. (A sauce made by combining chopped leek, garlic, ginger, mirin, soy sauce and sesame oil is also delicous.)
10. When the rice cooker stops let it rest and steam for 10 minutes.
11. Take the chicken out and slice into easy-to-eat pieces.
12. Put the rice on a serving plate.
13. Top with chicken, tomatoes, cucumbers, snow peas cooked in salted water etc.
14. as garnish, plus finely julienned ginger.
15. Pour the sauce over it and serve.
16. (Take the sliced ginger in the rice out before serving.)

chicken thigh, regular white rice, ginger, chicken soup stock granules, sake, mirin, soy sauce, vinegar, honey, japanese, sesame oil

Taken from cookpad.com/us/recipes/188097-chicken-rice-khao-man-gai (may not work)