Chicken & Mushroom Rice

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Chicken leg		1
Salt & sugar		1 tsp each
Sesame oil		as required
Dried shiitake mushrooms		4-6
Carrot		1/3
Deep fried tofu bean curd (aburaage)		1
Rice		1 gou
Dashi broth		240ml
Soy sauce & mirin		1 tbsp each

Method

Prep

15min

Cook

30min

Here are the ingredients. Cut the chicken into bitesize then into 2-3mm thick. Rehydrate the mushrooms and finely chop, keeping 2-3 aside.

Sprinkle the chicken with salt, sugar and sesame oil and mix well.

Mix the dashi broth, soy sauce and mirin in a jug.

Put the sesame oil in a large deep pan and heat. Add the small diced carrot, mushrooms and finely chopped tofu.

Add the washed and drained rice and mix together well.

Add the mixture from Step 3 and bring to the boil.

Put the chicken from Step 2 in a single layer on top. Cover with the 2-3 mushrooms kept aside (roughly chopped).

Put the lid on and turn the heat down to low and cook for 20 minutes. Turn off the heat and keep for 10 minutes.

Mix together before serving.

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