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Rice seasoned with soy sauce and boiled with chicken and savory vegetables
Rice seasoned with soy sauce and boiled with chicken and savory vegetables

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If you are looking for a speedy snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be excellent for quick treats to eat on the go. Make the modification from refined products such as white bread to the healthier whole grain options.

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We hope you got insight from reading it, now let’s go back to rice seasoned with soy sauce and boiled with chicken and savory vegetables recipe. You can cook rice seasoned with soy sauce and boiled with chicken and savory vegetables using 14 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Rice seasoned with soy sauce and boiled with chicken and savory vegetables:
  1. Use 4 cups rice
  2. Prepare 2 shiitake mushroom(dry)
  3. Get 1 tsp Hijiki(dry)
  4. Provide 1/2 konjac
  5. Get 1/2 burdock root
  6. Take 1/2 aburaage (fried tofu)
  7. You need 2 cm carrot
  8. Take 1/4 bamboo shoot
  9. Get 120 g chicken thigh
  10. Use ☆4 TBSP soy sauce
  11. You need ☆4 TBSP sake
  12. Provide ☆4 TBSP mirin
  13. Use ☆2TBSP sugar
  14. You need ☆1 TBSP powdered konbu dashi
Steps to make Rice seasoned with soy sauce and boiled with chicken and savory vegetables:
  1. Rinse rice and soak in the water.
  2. Soak shiitake in water until it’s soft, 15 minutes. After soften, slice them thinly. Keep the soaked water.
  3. Soak hijiki in a small bowl until it’s soft, 15 minutes. Keep the soaked water.
  4. Boil water in a small pot, put konjac to remove the smell. After boil, cut them into small pieces.
  5. In a small bowl, put 1 tsp vinegar and 3 cups water. Shave burdock into the water with vinegar to avoid discoloration. Discard the water immediately after you finish shaving them all and replace with fresh water and rinse.
  6. Cut carrot, bamboo shoot, aburaage.
  7. Cut chicken into small bite size. In a large pan, drizzle large portion of oil and sauté chicken until it changes the color.
  8. Add all the other vegetables into the pan and sauté for 3 minutes. Add all the ingredients of ☆ and cook for 3 minutes.
  9. Strain the soup. Add reserved shiitake water and hijiki water into the soup.
  10. In a rice cooker, put rice and the soup. Add water to make it to the 4 cup line.
  11. Then add the cooked vegetables and chicken. Do not stir rice and vegetables here. Start the rice cooker👍

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