The Cookbook

Revisiting my chicken and mushroom rice recipe from before. This is a simpler recipe (assuming you already have stock prepared) that you can whip up on a busy weeknight.

• White rice
• Carrots
• Mushrooms (Crimini or Shiitake)
• Scallions
• Boneless chicken (breast or thigh)
• Dashi stock (or chicken stock)
• Salt
• Soy sauce
• Rice wine
• Sugar
• White pepper
• Garlic salt

Directions:

1. Thoroughly wash a cup of rice in cold water until the water runs clear.
2. Drain the rice, then add a cup of dashi stock and let it soak for 30 min.
3. Meanwhile, peel a carrot and julienne the top. You don't need the whole carrot.
4. Rinse a few handfuls of mushrooms in cold water. Slice the caps into thin strips and chop the stems into small chunks.
5. Put the vegetables in a container and mix with a pinch of salt.
6. Cut a chicken thigh or half a chicken breast into largish cubes.
7. Season the chicken with soy sauce, rice wine, sugar, pepper, and garlic.
8. Let the chicken and veg marinate for 15 min.
9. Add a half teaspoon of salt to the rice and mix.
10. Place the marinated chicken on top of the rice in a single layer.
11. Place the vegetables on top of the chicken.
12. Turn on the rice cooker and let it cook.
13. When the rice is nearly finished cooking, throw in a handful of scallions.
14. When the rice is done, carefully mix the ingredients with the rice paddle, then serve.

And that's it. A simple but flavorful one-pot dish. I find that if you let the rice sit in the fridge overnight, it will become even more delicious as the flavors seep into the rice.