Chicken Soboro Rice Bowl With Lots Of Vegetables

• 200 grams Minced (ground) chicken
• 1 and 1/2 tablespons Sugar
• 2 tbsp or less Soy sauce
• 1 tbsp Sake
• 1 packet Bean sprouts
• 3 Spinach
• 1/3 Carrot
• 2 Shitake mushrooms (dried overnight)
• 1/4 tsp Chicken stock granules
• 1/2 tsp Salt
• 1 Pepper
• 1 clove Grated garlic
• 1 Hot cooked rice
• 1 Toasted sesame seeds

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

chicken, sugar, soy sauce, sake, packet, spinach, carrot, shitake mushrooms, chicken, salt, pepper, garlic, rice, sesame seeds

Taken from cookpad.com/us/recipes/156937-chicken-soboro-rice-bowl-with-lots-of-vegetables (may not work)